And just like that, another summer month is coming to its end. July where did you go so quickly? I didn’t get to enjoy and make nearly enough ice cream to commemorate National Ice Cream Month. This food holiday isn’t just a fad either, it’s been around since 1984 when President Ronald Reagan declared July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. Are you impressed with my historical ice cream knowledge. It’s true, I have an obsessive love affair with ice cream! It’s not about eating a cup, or half a container, it’s the process of making it, developing and trying new recipes, the colors, textures, add ins – but most importantly the joy ice cream brings people! It’s summer’s best friend, you really can’t enjoy it to the fullest without ice cream. It just can’t be done!
And yes it’s another Mango recipe!! I did you warn you when I shared this mouth-watering pie there would be a few mango recipes, well this ice cream is the second…
With returning from Portugal right before the 4th of July, decorating a 4th birthday, 2 weeks of kids’ cooking camps and another styling party last week, this month has been quite busy! I had all these plans, and pages of ice cream flavors I wanted to experiment once summer rolled around and I managed to do none of them, but one, one ice cream batch that made this month much sweeter.
Inspired by an amazing cup of mango gelato, I am still thinking about, from Aveiro’s MONT SHOP I knew I just had to recreate it! I wondered how in the heck I hadn’t made a mango flavor yet, which surprising because I grew up knowing tropical fruits are some of the greatest. I’ve made this amazing passion fruit ice cream but never mango. So the day before National Ice Cream Day, I churned this pretty yellow batch because I wasn’t going to let my second favorite food holiday go by without a celebration.
I wanted this ice cream to have more of a gelato feel and smoothness, similar to that of SHOP”S** When experimenting with the passion fruit flavor a few years ago, I figured out quickly that mango juice or fresh fruit just won’t cut it if you want creamy ice cream, it becomes more of a sorbet, and that is NOT ice cream. My tip when working with tropical and acidic ice cream flavors, purees and curds are the way to go!
Naturally I had to put “curd” into it’s name, I couldn’t just call it Mango Ice Cream because it’s the curd that makes this ice cream so rich and creamy. It’s so much more than regular ole mango ice cream.
It’s an extra step to make the curd, but when curd literally takes 5 minutes to cook, I think you can handle it, especially since all you have to do is then fold in heavy whipping cream once cooled. No heating of milk, letting it infuse nothing! Just cooking, chilling, churning and savoring.
This ice cream is pure summer bliss in every bite!
- Mango Curd Ingredients
- 1/2 cup – Organic Cane Sugar {you can use regular granulated sugar}
- 2 1/2 tablespoons – Cornstarch
- 1/2 cup – Mango Concentrate {not juice*}
- 4 large – Eggs Yolks
- Pinch of Kosher Salt
- 5 tablespoons – Unsalted Butter {cut into pieces}
- Ice Cream Ingredients
- 1 1/4 cups - Heavy Cream
- To make the Mango Curd, in a bowl whisk the sugar and cornstarch together, then stir in 1 cup of water. Miix until smooth, and all the lumps have been removed. In a small saucepan over medium heat, stir the mango concentrate, egg yolks, and salt. Stir in the cornstarch sugar mixture and cook, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat, and whisk in the butter. Pour filling into a bowl, and set aside to cool completely, stirring occasionally. Place a piece of plastic wrap directly over the curd, to prevent a skin from forming.
- Into the cooled curd, fold in the cream. Refrigerate the mixture until completely chilled, at least 4 hours, preferably overnight.
- Place container you'll be using for the ice cream in the freezer. Freeze the base in an ice cream maker according to the manufacturer's instructions until it has the consistency of soft serve ice. Serve right away for soft serve, or freeze at least 2 hours for scoopable ice cream.
- Leftover curd can be airtight container, refrigerated up to a week.
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