Mango Mint And Lemon Ice Cream Food

MANGO, MINT AND LEMON ICE CREAM

Steps:

• Separate eggs. Add egg whites and sugar to a metal bowl. (Save yolks for another use.)
• Pour water in a pot to about 1 inch deep to create a water bath. Place the metal bowl over the pot; it should not touch the water.
• With a whisk, beat egg whites and sugar over medium heat until stiff and glossy. Remove the bowl from the water bath.
• Divide the egg whites into 3 portions.
• Peel and halve mango and remove the pit. Reserve half of the mango and finely chop the other half. Puree chopped mango with an immersion blender and fold in 1 portion of egg whites.
• In another bowl, mix buttermilk and sour cream until smooth. Fold in the remaining 2 portions of egg whites. Divide the mixture into 2 portions.
• Rinse lemon with hot water, dry with paper towels and zest few strips of lemon peel from half. Set aside. Grate remaining half of lemon.
• Cut lemon in half and squeeze. Mix 1 teaspoon of lemon juice and lemon zest with 1 portion of the egg white and sour cream mixture.
• Rinse mint, shake dry, and pick off the leaves. Set some aside and finely chop the rest. Mix mint with 2-3 drops of mint oil or extract. Add to the remaining portion of the egg white and sour cream mixture.
• Cover all 3 mixtures with plastic wrap or aluminum foil and freeze for about 2 hours, mixing about every 30 minutes with the immersion blender.
• When ready to serve, cut the reserved mango into wedges.
• Thaw ice cream briefly. Shape ice cream with a small ice cream scoop and distribute flavors in 4 glasses or bowls.
• Garnish with mango slices, mint leaves and strips of lemon peel. Serve immediately.

LUSCIOUS SILKY MANGO ICE CREAM

Steps:

• Mango Puree:
• Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
• Gelato base:.
• Whisk egg yolks and sugar till pale and lemony.
• In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
• Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
• Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
• Refrigerate overnight.
• 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
• Process in your ice cream maker.

MANGO MINT ICE CREAM RECIPE - (4.6/5)

Steps:

• 1. Peel mangoes and dice all the meat discarding seeds. Add the meat to a blender and puree. 2. In a sauce pan, add milk, sugar, and mint. Heat to dissolve sugar. Do not boil. 3. Strain sugar milk mixture through a fine sieve. Add cream to mango. Mix well and strain through sieve. 4. Mix well and chill 5. Churn in ice cream maker for 35 minutes according to mfg directed use. 6. Transfer to chilled glass container and freeze for minimum 2 hours. 7. Serve with lotus flower cookies.

MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET

Steps:

• Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
• Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
• Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
• Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.

FRESH MINT, LEMON & YOGHURT ICE CREAM

Steps:

• Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil.
• Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy).
• Remove from the heat and leave to cool, then pour the mixture into a container and chill.
• Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped.
• Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine.
• If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge.
• Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out.
• Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times).
• Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
• Serve the ice cream with extra mint.

ORANGE AND MANGO 'ICE CREAM'

Steps:

• Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
• Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
• Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
• Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.

MANGO ICE CREAM

Steps:

• Beat egg whites until frothy, then gradually beat in sugar.
• Mix the mango puree with cream, then fold in egg whites.
• Churn and freeze by hand or with an ice-cream maker.
• As a variation, replace the cream with yogurt (you may need a little extra sugar).
• Another variation is to omit the egg whites; replace the mango puree with 1 pound of seeded, peeled papaya and the juice of one lime.
• Puree with one cup sugar, blend in the cream, and churn and freeze.