Tuesday, December 23, 2014

Homemade Caramelized Mango Ice Cream

I love homemade ice cream.  Especially made from fruits.  I have bookmarked Caramelized Mango Ice Cream for some time now and finally get to make it. It was really good. As long as the mangoes are ripe, the fragrant of the mango will be enough to make you yearn for more.  Mango is in season and it is best to take advantage and make some mango ice cream for the family. Weather is hot these days and this is the best time to treat the family to a good tasty homemade ice cream.

getting the caramel ready

Caramelized mango

Caramelized Mango Ice Cream
Hope this will tempt you to make some too

Caramelized Mango Ice Cream ( adapted from Food and Paper who adapted it from Roy Finamore’s Tasty: Get Great Food on the Table Every Day)

For the caramelized mango:½ cup sugar
2 mangoes, peeled, pitted and cut into large dice

For the mango ice cream:3 ripe mangoes, peeled, pitted and coarsely chopped
1/3 cup sugar
1 tablespoon molasses
pinch of coarse salt
1 cup heavy cream
1 cup milk
splash of dark rum 

For the caramelized mango: Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Cook, stirring, just until the caramel dissolves. Scrape the caramelized mango into a bowl, cover, and chill thoroughly.

For the mango ice cream: Process the mangoes in a food processor until you’ve made a smooth puree. Add the lime juice, sugar , molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the puree out on a bowl, whisk in the cream and milk, cover, and refrigerate for a lest 4 hours.

Freeze the ice cream base according to the instructions for your ice cream maker. When it’s about frozen, add the caramelized mango and rum. Continue to freeze until ice cream is firm. Transfer to a container with a lid, and let the ice cream come together in the freezer for at least 2 hours before serving.

Note: If not using an ice maker, take out and whisk it every 3 hours for a least a few times for better result. The final whisk , add in the caramelized mango and rum

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