dining

Mango ice cream

So now you have a year's supply of frozen mango chunks in plastic ziplock bags in your freezer, your old ice cream maker is but a fond memory, and you still want to make some mango ice cream. What to do?

Try this recipe.

Ingredients:
• 3 cups frozen mango chunks
• 1 cup white sugar
• 4 cups whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:
• Thaw the mangos in a bowl, then stir in 1/2 cup of the sugar
• Cover, leave the mixture in the refrigerator overnight
• Drain the mixture, saving the liquid for later use
• Purée the mangos in a blender
• In a seive, collander or coarse strainer, separate out any fiber from the mangos, and discard the fibrous stuff
• Mix the strained mangos with the liquid that you saved
• Heat the cream in a saucepan over medium heat, beating with a whisk or an electric mixer, until it gets frothy, then turn heat down to low and continue to beat for one more minute
• Remove the cream from the heat and let it cool
• Once the cream is at about room temperature, stir it together in a bowl with the mango/sugar mix, the remaining sugar, the vanilla extract and the salt
• Beat the mixture with a whisk or an electric mixer until it becomes frothy
• Cover, place in a freezer
• When the mixture is partly frozen but not frozen hard --- after a couple of hours or so in the freezer --- stir it up with a big spoon and return it to the freezer

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