YOU GUYS! I HAVE BREAKING NEWS!
Are you ready?
I have discovered the code to an actual custard-based mango ice cream, that you actually churn in an ice cream maker, that tastes like the amazing stuff you find at Pakistani and Indian restaurants!
What? You’re not excited? You see, there’s something about this freezing wintery weather that has it’s own charm to creating and consuming frozen treats. I’ve been churning quart after quart of homemade ice cream lately (including an amazingly creamy egg-free chocolate ice cream, whose recipe I will be sharing soon!), and a recent nonscientific at-home survey concluded that the constituents wanted mango ice cream 🙂
A quick Google search will show you that most recipes are of the no-churn variety, and most include some variation of condensed milk and frozen non-diary whipped topping. Those options are great, and I even use a variation of those kinds of recipes for my Kulfi, but for this ice cream I wanted an actual custard base that needs to be churned.
I stumbled upon this recipe from Epicurious, and adapted it heavily based on the techniques that I picked up from The Perfect Scoop. The resulting ice cream was creamy and had the perfect mango flavor. I highly recommend using canned mango pulp sold in Pakistani or Indian grocery stores. Although they are overly sweetened when consumed as is, they lend the perfect mango flavor and sweetness after churning.
Enjoy my friends, as we are 🙂
And stay tuned for some more yummy frozen treats!
Mango Ice Cream
Yield: 1 Quart
Ingredients:
- 2 egg yolks
- 1 ¼ cup heavy whipping cream, divided
- 1 cup canned mango puree
- 2 tablespoons light corn syrup
- 1 cup whole milk
- ½ cup sugar
- Pinch of salt
- ½ teaspoon vanilla
Directions:
Set aside a large ice bath and strainer for later use.
Lightly whisk egg yolks in a medium bowl and set aside.
Pour approximately half of the whipping cream, mango puree, and corn syrup in a large bowl. Whisk well and set aside.
Combine remaining whipping cream, milk, sugar, and salt in a medium saucepan. Cook over medium heat until the sugar has dissolved and the mixture is warm and steaming.
Slowly pour the warm milk mixture into the egg yolks (tempering), while whisking constantly. Add warmed yolk and milk mixture back into the saucepan and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spatula (check for doneness by running your finger across the coated spatula. If your finger leaves a trail that doesn’t flow back together, the custard is done). Pour the custard through the strainer into the large bowl of mango puree mixture. Add vanilla, stir to combine, and set the bowl over the ice bath and cool completely.
Once the custard has cooled, transfer to the refrigerator and chill for several hours, preferably overnight. Freeze in ice cream maker according to manufacturer instructions.
I’m excited. This looks quite tasty!
Thanks! And thank you for stopping by! 🙂
Looks so good, can you let me know what ice cream maker do you use?
Thanks! I use an ice cream maker that I picked up from a local grocery store. I bought it on a whim, thinking that if it works that’s great, but if it doesn’t that’s okay too.
It was the best $15 I spent because it has churned out countless quarts of delicious homemade ice cream 🙂
I’m not sure where you live, but I bought mine at Aldi.
Hey thanks, don’t have aldi where I live… Will try to find something locally or on Amazon. I am in SD.
I can have an ice cream any time of the year and a mango one is always welcome 😀
You and I are two peas in a pod 😀
Yum, looks great mA. I’m not big on icecream, but I sorta like desi mango and chikku icecream.
Thanks! 🙂
I would love to take a shot at Chikku ice cream!
I miss ice cream churning (haven’t homemade any ice cream for over a year}, this mango ice cream (and your previous ice cream recipes) have got me determined to put my ice cream attachment back in the freezer ASAP, although I don’t know what my husband is going to make of me churning ice cream in winter lol
This winter has been relentless, so I can understand your husband’s reaction if you choose to make ice cream now 😉
I’ve made a couple of different ice creams but none of them are custard base. I can imagine how creamy it must make the ice cream! Looks delicious!!! 🙂
Thank you! 🙂
I love your opening line 😛 heheh this ice cream looks delicious. if I get out from sugar/butter slumber I will give it a whirl!
Lol! Thanks! I hope you’re enjoying your lovely trip to Brazil! 🙂
Ice cream has no season. I think I eat more ice cream during winter than any other season. This comes at the right time then 🙂
Looks fabulous!! I remember the mango ice cream from India and Pakistan, we’d pig out on our holidays. This would be a great treat!
Great minds think alike 😉
I’ve been on the hunt for a good deal for an ice cream maker since summer and with all this snow I cannot think of anything frozen anymore – even the Disney one :). I love love love mango ice cream it is the first thing I have when I visit Egypt they make a wonderful very tasty one at a well known shop there. I should start making those.. maybe will wait till spring 🙂 when it is a little warmer here. Thanks dear… pinned.
LOL! I’m sure if you look now that you’ll be able to find a good deal. Is there an Aldi in Colorado? I found mine at Aldi for $15!
a video version of this would be great, if you can do that next time you make it!!!
also is an ice cream maker necessary for this…? what are alternatives if we don’t have one ?
I’ll keep that in mind, thank you for your feedback!
As for an alternative for an ice cream maker, I personally haven’t tried this, but there are manual methods that can be found with a quick google search. Hope this helps!