by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:20 minutes Cook Time:8 hours Total Time:8 hours 20 minutes Calories: 287kcal Servings: 6
– Ice cream maker with freezer bowl (frozen for 24 hours) – Blender – Large Bowl – Plastic wrap or plastic bag – Whisk or Spoon – Airtight container for freezing
– 2 cups mango peeled and cubed; from about 3 mangoes – ¾ cup sugar divided – ¼ cup lemon juice – 1 cup heavy whipping cream – ¾ cup whole milk
1. Peel and cube 3 mangoes to get 2 cups of mango cubes. 2. Blend mango cubes with ¼ cup sugar and ¼ cup lemon juice until smooth. Set aside.
3. In a large bowl, combine 1 cup heavy cream, ¾ cup whole milk, and remaining ½ cup sugar. Stir until sugar dissolves. 4. Gently mix the mango purée into the cream mixture.
5. Cover and chill in the refrigerator for at least 4 hours (or freeze for 1 hour for quicker chilling). 6. Setup the ice cream maker with the frozen bowl and start churning while pouring in the mango mixture. Churn for 25–30 minutes or as per your ice cream maker’s instructions.
7. For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 4 hours before serving.