For as long as I can remember, I’ve been making this No-Churn Mango Ice Cream every summer. However, I recently bought an ice cream maker, and ever since, I’ve felt the need to have freshly churned ice cream in the freezer at all times. I’m worried I might have a nervous breakdown if there wasn’t.
This mango ice cream has my heart. It’s filled with sunshine and summer. With a smooth-as-anything texture, intensely flavoured and fragranced with the juiciest mangoes, it really is the best way to celebrate the mango season.
*This recipe makes enough ice cream for 5-6 servings.
*Mango makes up a very large proportion of this recipe so it’s really important that you use very sweet, flavourful, ripe mangoes.
*Be careful not to over-cook the mango curd. It will develop an eggy taste and grainy texture if you do. The curd should be thick enough to coat the back of a wooden spoon.
*Straining the curd is another important step. It ensures a smooth and creamy ice cream.
- Ice-cream Maker
- Food Processor / Blender
- 1 1/2 cups fresh mango, diced
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup whole milk
- Place the mango, egg yolks and sugar in a blender and process until you have a smooth mixture.
- Pass the mixture through a sieve and then transfer to a saucepan. Cook over low heat, whisking constantly, until thick enough to coat the back of a spoon. Let it come to a boil and then immediately transfer to a heat-proof bowl.
- Whisk in the vanilla, milk and cream.
- Chill the mixture in the fridge for at least 2-3 hours (or overnight).
- Set up your ice cream machine according to manufacturers instructions and churn the mixture for the required amount of time.
- Pour churned ice cream into a freezer-proof container with a lid and place in freezer for at least 4 hours before consuming.