Mango Ice Cream / No Churn

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One of my favourite things about summer has to be mangoes. I love everything about mangoes. However, this mango ice cream in particular has my heart. Filled with sunshine and summer, it’s a dream. With a smooth-as-anything texture, intensely flavoured and fragranced with the juiciest mangoes, you can’t not fall in love with this ice cream.

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Ingredients:

  1. 1 cup mango (puréed)
  2. ¼ cup mango (cut into small cubes)
  3. cup whipping cream
  4. ½ cups milk
  5. ½ cup sugar
  6. 1 teaspoon cornflour
  7. ½ teaspoons vanilla extract

Method:

    1. Add the milk and sugar into a saucepan and place over medium-low heat.
    2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
    3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
    4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
    5. Take it off the heat and add in the vanilla extract.
    6. Let it come to room temperature and then place in the fridge or freezer to cool.
    7. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.

    8. Fold in the mango purée and cubes and then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

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