Its yummy time once again; If you thought my ice-cream making days were over think again, I have so much more creamy love to give. Last year July was all about ice-cream. Today we are taking it back, using Jeni’s splendid ice-cream base again to make a delicious treat
Here in Jamaica we have several mango varieties, all with different tastes and characteristics. I used East Indian and Julie Mangoes to make this ice-cream. The East Indian is an intensely flavored and super sweet, hairy mango. It’s the flavor Jamaicans think of when mango comes to mind. Julie on the other hand is the east Indians milder, butter soft and non-hairy cousin. Julie Mangoes are my favorite. East Indians are sweet but the process or removing the hairs from my teeth after makes me think twice before eating one.
If you notice I used no additional flavorings, not vanilla no nutmeg no cinnamon not a thing, just pure mango flavor. Looking back, I am totally shocked that I did not make a mango ice-cream last year. This one is perfectly creamy not icy, it was also very easy to scoop. I must have gotten all the ingredients and the method perfect to the T (which never happens). Hope you get the same amazing results.
Ingredients (printable recipe)
2 cups East Indian mango puree
1 Julie mango sliced
2 pinches of salt
Jeni’s ice-cream base
2 cup Milk
1 ¼ cup Cream
2/3 cup white Sugar
3 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon Corn syrup
For the Mangoes
- Peel and slice the East Indian mango, using a dull dinner knife scrape the seed downwards to remove the entire pulp. The seed should look white and dry when finished
- Mush all the mango together with a fork or lightly blend in a food processor to create a puree
- Peel and slice the Julie mango and chop into very fine pieces and set aside
For the ice-cream
- In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
- In a separate bowl lightly whisk the cream cheese, salt, and mango puree
- In a pot bring to boil the cream, milk, white sugar and corn syrup for 4 minutes exactly
- Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
- Place back on the heat and stir allowing it to slightly thicken for a minute
- Pour the hot milk mixture into the bowl of mango/cream cheese to dissolve it and remove lumps
- Pour contents into a zip lock bag
- Prepare a bowl filled with ice
- Place the zip lock bags in the ice bath and allow the mixture to completely cool
- Once cooled strain the mixture and place into a reseal able container
- Add the chopped Julie mango pieces cover and refrigerate overnight to develop flavors.
- The next morning churn the ice-cream mixture in an ice-cream maker
- Once the consistency has thicken up to soft serve pour into a metal loaf pan place a layer of parchment paper over top
- Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.