Vanilla Ice Cream with Mango
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Ingredients
Ingredients – Ice Cream:
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 vanilla bean (or 1 tbsp vanilla bean paste)
4 egg yolks
Mango Sauce:
1 large ripe mango (peeled and diced)
1 tbsp sugar (optional, depending on sweetness of mango)
1 tbsp lemon juice
¼ cup water
Instructions
Prepare the Vanilla Base:
- In a saucepan, combine milk, half the cream, and the sugar.
- Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the mixture.
- Heat gently until warm, then turn off the heat and let it infuse for 15 minutes.
Make the Custard:
- In a bowl, whisk the egg yolks.
- Slowly pour the warm milk mixture into the yolks while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Chill and Churn:
- Remove the vanilla pod, stir in the remaining cream, and chill the mixture thoroughly (preferably overnight).
- Once cold, churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Prepare the Mango Sauce:
- In a small saucepan, combine diced mango, water, lemon juice, and sugar.
- Simmer for 5–8 minutes until the mango softens.
- Blend lightly if desired or leave chunky for texture. Chill before serving.
Serve:
Scoop vanilla ice cream into bowls, drizzle generously with mango sauce, and top with extra mango chunks. Enjoy!
Don’t wait any longer and check it out. Recipe for :
Vanilla Ice Cream with Mango
* - approximate nutritional values
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