My brother has a basic ice cream recipe that he uses for his ice cream that uses 5 yolks, 10% and 35% cream and he eyeballs everything.
But whenever we tried to add fruits or anything that is in liquid format, it always turns out icy.
So after examining some other recipes on the internet, some of which are basically like his, I altered what he normally does based on what I've seen with other recipes and what I think will work.
I replaced the 1 cup of 10% cream that he normally uses with the 1 cup of Mango puree. I figured, this way we might be able to reduce the water content and reduce the chance of iciness
It actually turned out quite well so we're happy with this result. Going to try berries next.
Note on the type of mango. I like to use Ataulfo mango because I find they have the best mango flavour. I live in Canada so I really only have 2 choices of mango available to me based on what's imported. I find the "Apple mango" or "Red Mango" (depends on what store you go to for what they call it) doesn't have that strong mango flavour and the texture of the flesh is harder.
Ingredients
3 Ataulfo mangos (about 1 cup puree)
375g 35% Cream
100g (0.5 cups) sugar
3 egg yolks
Splash of vanilla
Make the custard
1. Slowly heat the cream in a pot until it is warm
2. In a bowl, whisk together the yolk and sugar until it is light yellow
3. Pour the warm milk slowly into the yolk while whisking
4. Transfer mixture back into the Pot and mix @ medium heat until mixture thickens. It should coat the back of a wooden spoon nicely
5. Pour mixture into a bowl, cover and cool mixture in the fridge.
Mango puree
1. Cut the Mango flesh into chunks
2. If you have a blender, use it and make the puree then pour the puree through the strainer. Alternative 2. Put the chunks into the strainer and press the mango through into the bowl.
(yes I used the strainer method this time to test it out and it works...but now I think I would rather blend it to save time and just wash the blender after...)
Ice cream
1. when the custard is @ room temperature, mix the vanilla and mango puree into the custard.
When I combine everything together, the total mixture volume is slightly over 3 cups
2. Refrigerate overnight prior to putting it into the ice cream machine
3. Use ice cream machine according to the instructions. My Ice Cream machine can fit 3 cups of liquid. A little bit more then 3 cups is ok but anything more then that and it will overflow when the ice cream expands.
4. pour into lined cake mold. This mixture makes 1 - 6inch round 3inch tall cake.
Put the ice cream in some sort of air tight box after and freeze.
Or you can pour into any container you like to keep ice cream in and freeze if you don't need it in a cake pan :)
Have fun, I think we're trying the berry one this weekend
Tuesday, 16 July 2013
Agg
My brother has a basic ice cream recipe that he uses for his ice cream that uses 5 yolks, 10% and 35% cream and he eyeballs everything.
But whenever we tried to add fruits or anything that is in liquid format, it always turns out icy.
So after examining some other recipes on the internet, some of which are basically like his, I altered what he normally does based on what I've seen with other recipes and what I think will work.
I replaced the 1 cup of 10% cream that he normally uses with the 1 cup of Mango puree. I figured, this way we might be able to reduce the water content and reduce the chance of iciness
It actually turned out quite well so we're happy with this result. Going to try berries next.
Note on the type of mango. I like to use Ataulfo mango because I find they have the best mango flavour. I live in Canada so I really only have 2 choices of mango available to me based on what's imported. I find the "Apple mango" or "Red Mango" (depends on what store you go to for what they call it) doesn't have that strong mango flavour and the texture of the flesh is harder.
Ingredients
3 Ataulfo mangos (about 1 cup puree)
375g 35% Cream
100g (0.5 cups) sugar
3 egg yolks
Splash of vanilla
Make the custard
1. Slowly heat the cream in a pot until it is warm
2. In a bowl, whisk together the yolk and sugar until it is light yellow
3. Pour the warm milk slowly into the yolk while whisking
4. Transfer mixture back into the Pot and mix @ medium heat until mixture thickens. It should coat the back of a wooden spoon nicely
5. Pour mixture into a bowl, cover and cool mixture in the fridge.
Mango puree
1. Cut the Mango flesh into chunks
2. If you have a blender, use it and make the puree then pour the puree through the strainer. Alternative 2. Put the chunks into the strainer and press the mango through into the bowl.
(yes I used the strainer method this time to test it out and it works...but now I think I would rather blend it to save time and just wash the blender after...)
Ice cream
1. when the custard is @ room temperature, mix the vanilla and mango puree into the custard.
When I combine everything together, the total mixture volume is slightly over 3 cups
2. Refrigerate overnight prior to putting it into the ice cream machine
3. Use ice cream machine according to the instructions. My Ice Cream machine can fit 3 cups of liquid. A little bit more then 3 cups is ok but anything more then that and it will overflow when the ice cream expands.
4. pour into lined cake mold. This mixture makes 1 - 6inch round 3inch tall cake.
Put the ice cream in some sort of air tight box after and freeze.
Or you can pour into any container you like to keep ice cream in and freeze if you don't need it in a cake pan :)
Have fun, I think we're trying the berry one this weekend
