I found this recipe for Mango Ice Cream in an issue of Cooking pleasures magazine that I received from The Cooking Club of America. This ice cream is so creamy and lightly sweet, it is perfect on a summer day alone, with fresh fruit or as a side to a sweeter dessert. It doesn't make much so I always double or triple the recipe.
Mango Ice Cream
2 c. chopped mangoes
2 tsp. lime juice
1/2 c. sugar
1 c. milk
1 c. heavy cream
1/4 c. honey
1/2 tsp. vanilla extract
Process mangoes and lime juice in food processor until smooth. In a medium bowl, whisk together sugar, milk, cream, honey and vanilla. Add to pureed mango mixture; pulse until blended. Refrigerate until chilled. Freeze in ice cream maker according to manufacturers directions. Makes 8 1/2 c. servings.
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