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Mango Ice Cream w Fresh Mango

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Description

This one is fairly simple. It is basically a stirred custard and churning it requires an Ice Cream Machine or at the very least a Salad Spinner with ice. This isn't your everyday store bought Ice Cream. Apparently the standard for Ice Cream in North America calls that it requires 10% Milk Fat and 20% Milk Solids. Also, store bought ice cream will have OVERRUN. The picture provided above is the one I made and is made from scratch. The chocolate thing is made of melting chocolate.







Ice Cream Base:



Ingredients:

Milk 1.5L
Cream 35% 500ml
Egg Yolks 325gr or 16 Yolks
Sugar 600gr

Utensils Needed:

1L Pot
S/S Bowl
Piano Whisk
Ice Cream Machine or Salad Spinner
Wooden Spoon
Blender (In your eggs curdle during tempering)
China Cap or Sieve
Cheesecloth







METHOD (Please go by every detail)

1: Place cream and milk in a pot and bring to a boil.

2: While the milk and cream are coming to a boil, place egg yolks and sugar in a bowl and whisk together.

3: Once the milk and cream come to a boil, take the pot off the heat and have the bowl with the egg yolk mixture at hand. Here you are about to do the process of "Tempering" which basically means that you are going to bring the egg yolk mixture up to temperature with the hot milk and cream mixture WITHOUT HAVING THE EGGS TO CURDLE. It took me a couple of tries the first time I tried to attempt it. Pour 1/3 of the hot milk and cream mixture into the egg yolk mixture and stir together for a few moments to check if any curdling has occured. If there's no curdling after a few moments, add the rest of milk and cream mixture and stir together and pour the entire mixture back into the sauce pot.

4: Stir with a wooden spoon (Important) over a medium heat until slightly thickened or when the mixture coats the back of the wooden spoon. Lift the wooden spoon from the liquid and run your finger across the back of the wooden spoon. If the custard holds it shape, its done. From here, you can flavour the ice cream with whatever you want. Apparently this deviation would call for Mango Puree.

5: Have a China Cap or Sieve lined with Cheese Cloth at hand and another bowl. If your custard has curdled, run the mixture in a blender until smooth before passing it through the China Cap or Sieve.

6: Let the mixture cool before processing in the Ice Cream Machine.

(7): If you do NOT have an Ice Cream Machine to process Ice Cream, use a Salad Spinner with ice in a spinning basket. Place the ice cream mixture in a leak proof plastic bag or leak proof sandwich bag and bury it in the ice in the salad spinner. Spin away until the ice cream has firmed up. This process will take quite some time so have the patience ready.
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Comments11
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jadisofeternity's avatar
that looks really good and pretty too.