We were so thrilled with the results of our Barako and Mangosteen ice cream, not to mention the earlier attempts at mango sorbet and blackberry/mango popsicles, that we decided to make a huge batch of creamy and fruity mango ice cream. I simply followed the recipe for peach ice cream in the instruction manual of the White Mountain churner, but added more heavy cream and upped the amount of ripe mango pulp to ensure a strong flavor of mango in the final product. The results were absolutely delicious. But again, I would be wary of trying to replicate this on a smaller ice cream machine in tropical weather as the results have always been rather disappointing for me; it doesn’t seem to get cold enough to churn the mixture properly… I am very biased to the White Mountain Ice Cream Freezer. Nothing seems to beat lots of ice and salt!
The kids in the house over the Holy Week break were now amazed by the fact that you could actually make ice cream at home, and after the coffee mangosteen experiment, they watched fairly intently when we made a double batch of mango ice cream.
Actually, I completely understand the fascination with cream and fruit and sugar in a metal tin, spinning around while you force melt lots of ice with salt, that somehow transforms into ice cream…
…after just 15-20 minutes, the insides of the metal tin start to look like this. Yum. You can add larger bits of mangoes if you want more texture, but I had blitzed the mangoes for a more even ice cream.
The ice cream from the paddle attachment was eagerly scooped away by the kids, and I noticed that quite a bit of mango stuck to the paddle edges, hence this taste was the most mango-ey of them all! The ice cream in the first photo up top is straight out of the ice cream maker, it was superb.
The ice cream in this final photo was taken after the ice cream hardened overnight in the freezer. Make sure to put a piece of waxed paper to cover the top of the ice cream before you seal your container, this seems to prevent the soft, freshly made ice cream from icing up. I have always been a fan of homemade ice cream, and always though it was a bother to make. But actually, after these recent attempts, it is hardly any trouble at all, and the superb quality of the finished product (not to mention the much lower price when compared to premium store-bought ice cream) is more than worth the effort!