While we were all busy with our everyday lives performing mundane tasks, summer crept in. The cool nights and chilly early mornings have gone. A bit sad for me for I’ve never been a fan of tropical summer heat. But, if there’s a consolation, it’s also the start of mango season. Prices have dropped to seventy pesos per kilo and are likely to get cheaper as the summer reaches its peak. Unlike off-season mangoes that are either bland or sour, summer mangoes are luscious and sweet. Perfect time to make mango ice cream.
During the weekend, I asked Speedy to buy fresh mangoes. I chilled the bowl of the ice cream maker, made the custard, chilled the custard then went about the process of listening to the drone of the ice cream machine and watching the bowl go round and round as the runny custard became thicker and thicker in a matter of half an hour. According to Speedy, this chunky mango ice cream is the best ice cream I have made so far. Creamy and chunky at the same time.
See the bits of mango in the ice cream? To get the ideal texture, I used four fresh mangoes. I pureed two and cut the other two into small pieces. I mixed the pureed mangoes into the ice cream custard. I added the mango bits during the last five minutes of processing.
As for the custard, I used more cream than milk this time to offset the additional liquid (natural mango juices) in the custard.
- 1 c. of full cream milk
3 c. of whipping cream
4 egg yolks
1/2 c. plus 2 tbsps. of sugar
4 large ripe mangoes
- Make the custard.
In a bowl, beat the egg yolks and sugar.
Scald (do NOT boil!) the milk and cream together.
Slowly pour half a cup of the hot milk/cream mixture into the egg yolk/sugar mixture, stirring as you pour. This is to temper the eggs so that they don’t “cook” in ribbons. When the mixture is smooth, slowly pour it into the remaining milk/cream mixture. Cook gently, stirring, until the mixture thickens a bit and coats the back of a spoon. Do NOT overcook and do NOT subject to high heat because if you do, the milk and cream solids will curdle.
Strain the custard into a container. Cool.
Cut two mangoes, scoop out the flesh, dice and puree in a blender or food processor. Stir into the cooled custard. Cover. Chill for several hours. Keep the remaining two whole mangoes in the fridge as well.
When the custard is well chilled, process in the ice cream maker per manufacturer’s directions.
Meanwhile, cut the chilled whole mangoes and cut the flesh into quarter-inch squares or just roughly chop. Return to the fridge until needed.
Five minutes before the ice cream processing is up and with the motor still running, add the mango bits spoonful by spoonful. Complete the processing time then turn off the machine.
Serve at once (soft serve stage — like a sundae, really). For a firmer ice cream, transfer to a covered container and freeze for a couple of hours or overnight.
Scoop the ice cream. Serve in cones or in cups. This chunky mango ice cream is delicious without the trimmings.
But, if you like eye candy and contrast in colors and textures, you can serve it the way I did — with mango slices (you can use peaches too), whipped cream, maraschino cherries and toasted coconut flakes.
Cooking time (duration): 50 minutes, excluding chilling time for custard and freezing time to harden ice cream
Number of servings (yield): 6
Meal type: dessert