Mango Ice Cream / No Churn

IMG_1638

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.

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.

IMG_1636

Litchi and Orange Blossom Ice Cream / No Churn

IMG_1845.jpg

With an abundance of litchis in the market (and my fridge) right now, this bright, summery treat is perfect for a hot day. I have forever loved the honeyed and floral sweetness that litchis bring with them. This sweetness works even better swirled inside this creamy, dreamy ice cream. I wanted to pair the litchis with something citrus, and orange blossom works well. It works better than well. It, very subtly and beautifully, adds the needed brightness, without making the ice cream overly sweet. It is what makes this dreamy frozen treat exceptional.

IMG_1828.jpg

Ingredients:

  1. 1 cup litchis, pitted and frozen
  2. cup whipping cream
  3. ½ cups milk
  4. ½ cup sugar
  5. 1 teaspoon cornflour
  6. ½ teaspoon orange blossom water
  7. ½ teaspoon orange zest

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 orange blossom water and zest.
  6. Let it come to room temperature and then place in the fridge or freezer to cool.
  7. To prepare the litchis, remove them from the freezer and blend in a food processor till you have a smooth paste.
  8. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
  9. Fold in the litchis, then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

 

Mango and Lime Sorbet

IMG-1438

Mango and Lime. It’s a combination that far exceeds delicious. The magic of mango creates a creamy, dreamy and bright frozen treat that is almost ice-cream. Maybe even slightly better than ice-cream. Mangoes work particularly well for sorbet, because they blend up creamier than most fruits. This recipe uses a splash of condensed milk that gives the sorbet a supple and smooth-as-anything texture. This actually might classify as a fusion between ice-cream and sorbet. But it hardly matters what you call it. It’s delicious.

Ingredients:

  1. 3 ripe mangoes, peeled and cut into cubes
  2. 1/4 cup condensed milk
  3. juice of 1/2 a lime

Method:

  1. Place the mango cubes in an air-tight container and freeze for 3 hours or until completely frozen.
  2. Combine the frozen mango, lime juice and condensed milk in a food processor and process until smooth and creamy.
  3. Transfer to an air-tight container and freeze up to 4 hours or overnight.

IMG-1437