Mango ginger ice cream
Mango and ginger combine into a sweet, quite unique and sophisticated flavour
  • 400 ml (1.7 cups) cream
  • 200 ml (0.85 cup) whole milk
  • 6 egg yolks
  • 125 ml (0.5 cup) + 100 ml (about 0.4 cup) sugar
  • 1 teaspoon vanilla extract/powder of good quality
  • About 400 ml (1.7 cups) mango purée (= about 2 ripe mango fruits)
  • About 1 tablespoon finely grated fresh ginger
  • About 1 good pinch of salt
  1. Prepare a classic ice cream custard:Pour the cream and the milk together in a saucepan. Add the vanilla and the salt.Bring to a simmering almost-boil.
  2. In another bowl, whisk together the egg yolks and the sugar.
  3. Slowly, begin to pour – little by little – the recently heated dairy into the yolk-sugar mixture while whisking (the tempering stage).
  4. When everything has been well whisked together, pour the blend into the saucepan and – while whisking fairly constantly – bring to a temperature in the range of about 82-84º C(180-183ºF). If in doubt about the temperature, make the Spoon-test (described elsewhere on the blog).
  5. Take the ice cream base from the heat and cool it down as quickly as possible (by using an iced water bath, for example).
  6. Once the base has cooled down, add the puréed mango and the finely grated fresh ginger.
  7. Put the ice cream base in the refrigerator to chill and mature, preferably over night.
  8. Then, churn the chilled base in your ice cream machine according to instructions (or, in case you have no machine, still-freeze in your refrigerator:see the post on how to best do that).
  9. Put in a freezer-safe container, cover with plastic film and lid and store in the freezer.