You know it’s summer when… you disappear to Brazil for a week and forget to post anything on your blog. Whoops. But, I’m back and super excited to introduce you to one of our new contributors around here, Quinn! While I was running around Sao Paulo, she was hard at work whipping up this delicious summer recipe for Champagne Mango Ice Cream…
Champagne Mango Ice Cream // makes 6 cups
Active Time: About 45 minutes
Total Time: 8 – 24 hours
4 egg yolks
2 cups heavy whipping cream
1 cup whole milk
½ cup granulated sugar
½ tsp. salt
1 tsp. vanilla extract
½ tsp. xantham gum (optional)
3 cups of champagne mango purée (5 champagne mangoes)
¼ cup fresh lemon juice (half a lemon)
In a medium bowl, whisk the egg yolks with half the amount of sugar (¼ cup) and set aside.
On the stovetop on medium heat, add the cream, whole milk, other half amount of sugar (¼ cup), and salt. Whisk frequently until gently simmering and the sugar is dissolved. Lower heat to medium-low.
Slowly pour about 1/2 cup of the cream mixture into the bowl of yolks, whisking constantly so the eggs do not scramble.
Add the yolk + cream mixture back to the pot and raise heat to medium. Stir constantly with a wooden spoon until the mixture thickens into a custard-like texture, about 3-5 minutes. Remove from heat and let cool about 5-10 minutes.
Add the vanilla extract and xantham gum and whisk until smooth. Xantham gum is optional, but a small amount of it helps to thicken and bind the ice cream for a smoother texture.
Once the ice cream base has cooled off, pour it into a large airtight freezer bag and freeze for about 3-4 hours.
Wash and peel the skin off of the champagne mangoes. You can slice the skin off with a knife, or if the mangoes are very ripe, the skin should peel right off. Cut as much fruit off the pit as possible. Add the fruit to a food processor or blender and mix until very smooth, about 1 minute.
Once the ice cream base has chilled for about 3-4 hours, pour it into an ice cream maker. Pour in the mango purée while the ice cream is churning. Add the lemon juice and churn according to manufacturer’s instructions, which should be about 20-30 minutes.
Scoop the churned ice cream into a large glass airtight container or a wax paper-lined loaf pan. Cover with a sheet of wax paper to prevent ice crystals and cover tightly. Freeze for 6-8 hours or overnight. Let the ice cream sit at room temperature for a couple minutes before scooping. Enjoy with fresh raspberries, champagne grapes, or any fruit you like!