I was reading a cook book today. As far as stories go, that wasn’t a particularly good one, as I (and many other people) read cook books quite often. It was, however, exciting for me, as this one holds a special place in my heart. It is from the 1960s, and still from an time where everything was good for you. Cream? Good for bones and teeth. Lots of eggs? Extra nutrition. Sugar? Gives you energy. It was with this principle firmly in mind that I have settled into another bout of ice cream making.
This ice cream is a beautiful rich yellow, a product not only of the mango, but also of the fresh cream and egg yolks. Unlike the predominantly milk ice creams we buy in shops, this is half cream, giving it a heavy silkiness and softness. The mango is cooked in this recipe, which takes its flavour from the usual sharpness and turns it very mild. It does not dominate, but rather complements the taste of the vanilla and of the custard base. I love it.
Finally, a brief note on ice cream makers. I have one and use it, but it is perfectly possible to make ice cream without one, and I’ve done this several times. If you don’t have a machine, that is no reason not to try ice cream making. When you reach the stage of the recipe when you pour it into the ice cream maker, place it instead in the freezer, and remove it several times during the freezing, mix it well, and return to the freezer.
Mild Mango Ice Cream (makes about 700mL)
300mL whole milk
2 egg yolks
1 tablespoon natural vanilla essence
3/4 cup of white sugar
Mix the eggs, sugar, milk and cream together and place in a large saucepan. Cut all the flesh you can from the mango, dice it, and add it to the cream mixture. Place over heat, and stir until it comes to the boil and begins to rapidly increase in volume. Remove from the heat and leave for a few minutes to cool.
Pour the mixture through a sieve into a bowl, using a wooden spoon to push as much of the mango through as possible, leaving only the fibre.
Leave the cream mixture to cool completely. When it is cold, place in the ice cream maker, and process according to the manufacturer’s directions (usually until the consistency of a very thick smoothie is reached). Place in a container in the freezer, covering the top with a sheet of wax paper or gladwrap, and leave until fully frozen. Home made ice cream is best eaten within a few days of making.
And here’s a photo of my cat watching me make it…