Chile Mango Ice Cream

Name: Chile Mango Ice Cream
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 8
Cuisine: Latin
Ingredients: 2 cup heavy cream; 1 cup whole milk; 0.33 cup sugar; 2 piece limes; 2.5 piece honey mangoes, chopped; 5 piece egg yolks; Fresh Mango, chopped; Siete Chamoy; Tajín chili lime seasoning

35 mins prepServes 8

Homemade mango ice cream with fresh mango, lime, chamoy, and Tajín.

8 servings

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Instructions

STEP 1: BLEND

Add milk, lime juice, and mango to a blender and blend until smooth.

STEP 2: HEAT

Add the cream, blended mango mixture, and sugar to a small saucepan over medium heat and raise to around 150F. Stir until the sugar dissolves, then reduce heat to low. Add sugar as needed to make the mixture slightly sweeter than desired at this stage. The perceived sweetness will reduce once frozen.

STEP 3: TEMPER

Add egg yolks to a small, heat-resistant bowl and whisk. Slowly add 1 C of the heated cream mixture to the egg yolks while gently stirring. This process evenly distributes the yolk proteins to prevent them from clumping.

STEP 4: COOK

Add the egg mixture back to the saucepan and bring up to 165F while occasionally stirring. Remove from heat.

STEP 5: CHILL

Pour the mixture through a strainer into a heat-resistant bowl and submerge the bowl in an ice bath to rapidly chill. Cover and refrigerate overnight, or for at least 3 hours.

STEP 6: CHURN

Add the ice cream base to your mixer and churn for 20-30 minutes.

STEP 7: SERVE

Top with fresh mango, chamoy, and Tajín.

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Chile Mango Ice Cream

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