Mango Mint Ice Cream Recipe 465 Food

QUICK MANGO ICE CREAM

Steps:

• Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)

Steps:

• Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
• Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
• In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
• Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
• Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
• Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
• Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
• When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
• If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

MINT ICE CREAM

Steps:

• Special Equipment: Mix It In Soft-Serve Ice Cream Maker
• Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

EASY MANGO ICE

Steps:

• Peel the mango and slice off the flesh. Put into the food processor along with the rest of the ingredients and blend. Pour onto a large shallow tray and freeze overnight (if it is frozen in a deep container it can go a bit too solid).
• To serve, shave with an ice-cream scoop or fork into tumblers.

HOMEMADE MANGO ICE CREAM

Steps:

• Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
• Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

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.