This is a lot like how we make ours. Though we use sabayon in ours, which is eggs and sugar with the option of wine whisked in a bowl over boiling water till you can make ribbons. Normally comes out fairly firm and it takes a few minutes on the counter before it's soft enough. But the best thing is it doesn't melt the same way store bought ice cream does!
This looks delicious! I have a question...why do you have to cook the mango puree? There's another recipe (the exact same ingredients) that doesn't require cooking and reducing it and it looks the same as this. I'm just curious as to the benefit of cooking it on the stove.?? Thank you!
I could see two reasons for such to happen: Perhaps it is developing ice crystals, and/or you left the mixture out for too long before putting it into the freezer. If it is ice crystals, which seems more likely, take it out of the freezer after 30 minutes, mix it together, and put it back into the freezer. This is to break up whatever ice crystals are forming. Repeat this at least two/three times. If, before putting it into the freezer, you left the mixture out for too long, well then don't leave it out too long. What makes ice cream have its consistency is that it has air trapped within it, sort of like whipped cream. The same way that whipped cream loses its trapped air/fluffiness if left out for enough time, the ice cream mixture can also lose its trapped air if left out long enough. I hope this helps!
You need to fold in whipped cream. The air in the cream will lighten it up. Just be careful to not mix too much, take it slow and fold from the sides to get a good light mix.
I love mangoes and ice cream. How could anyone go wrong making this!
This is a lot like how we make ours. Though we use sabayon in ours, which is eggs and sugar with the option of wine whisked in a bowl over boiling water till you can make ribbons. Normally comes out fairly firm and it takes a few minutes on the counter before it's soft enough. But the best thing is it doesn't melt the same way store bought ice cream does!
Wow looks great, and easy, too.
Awesomely beautiful indeed
Perfect! As I can't afford one, nor would I use an ice cream maker much! Great for summer!
Love to eat ice cream 🍨 very nice 👌
wow! there is barely any dislikes! tastes better than store bought ice cream!
Mouth watering
This looks delicious! I have a question...why do you have to cook the mango puree? There's another recipe (the exact same ingredients) that doesn't require cooking and reducing it and it looks the same as this. I'm just curious as to the benefit of cooking it on the stove.?? Thank you!
Hi, what's the purpose of heating the mango?
My question exactly...
Why when I make ice cream it comes out of the freezer like rock hard? How many degrees do you store it?
I could see two reasons for such to happen: Perhaps it is developing ice crystals, and/or you left the mixture out for too long before putting it into the freezer.
If it is ice crystals, which seems more likely, take it out of the freezer after 30 minutes, mix it together, and put it back into the freezer. This is to break up whatever ice crystals are forming. Repeat this at least two/three times.
If, before putting it into the freezer, you left the mixture out for too long, well then don't leave it out too long. What makes ice cream have its consistency is that it has air trapped within it, sort of like whipped cream. The same way that whipped cream loses its trapped air/fluffiness if left out for enough time, the ice cream mixture can also lose its trapped air if left out long enough.
I hope this helps!
How did you lighten the mixture???
You need to fold in whipped cream. The air in the cream will lighten it up. Just be careful to not mix too much, take it slow and fold from the sides to get a good light mix.