Mango Tango Twirl Ice Cream

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 Here's a refreshing recipe for Mango Tango Twirl Ice Cream. It combines creamy mango ice cream with a swirl of tangy mango purée for extra flavor!



Ingredients:

For the Mango Ice Cream Base:

  • 2 ripe mangoes (peeled and chopped)

  • 1 cup heavy cream

  • 1 cup whole milk

  • ¾ cup sugar

  • 1 teaspoon of vanilla extract

  • 1 tablespoon lemon or lime juice (optional, for added tang)

  • 4 large egg yolks

  • Pinch of salt

For the Mango Swirl:

  • 1 ripe mango (peeled and chopped)

  • ¼ cup sugar

  • 1 tablespoon of water

  • 1 tablespoon of lemon or lime juice (optional)

Instructions:

Step 1: Prepare the Mango Swirl

  1. Cook the mango: In a small saucepan, combine the chopped mango, sugar, and water. Cook over medium heat, stirring occasionally, until the mango softens and breaks down. This should take about 10 minutes.

  2. Blend and cool: Once the mango is soft, blend it into a smooth puree using an immersion or regular blender. Add lemon or lime juice for extra tang. Let the puree cool and set it aside.

Step 2: Make the Mango Ice Cream Base

  1. Puree the Mangoes: In a blender, puree the 2 ripe mangoes until smooth. Set the mango puree aside.

  2. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (about ⅜ cup). Heat the mixture over medium heat until it is warm but not boiling.

  3. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and the remaining sugar until smooth and pale.

  4. Temper the eggs: While whisking, slowly add a bit of the hot cream to the yolks. Slowly add more until about half of the cream is mixed in with the yolks.

  5. Cook the Custard: Pour the egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly. The mixture is ready when it thickens and coats the back of a spoon. Be careful not to let it boil.

  6. Add Mango Puree and Vanilla: Remove the custard from heat. Stir in the mango puree, vanilla, and lemon or lime juice (if using). Let the mixture cool to room temperature.

Step 3: Chill and Churn

  1. Chill the Mixture: Cover the custard and refrigerate for at least 4 hours or overnight to fully chill.

  2. Churn the Ice Cream: Pour the chilled mango custard into your ice cream maker. Churn according to the manufacturer's instructions, about 20-30 minutes.

Step 4: Add the Mango Swirl

  1. Layer the Ice Cream: Once the ice cream has reached a soft-serve consistency, stop churning. In an airtight container, add a layer of ice cream, then drizzle some of the mango swirl on top. Repeat in layers, gently swirling with a spoon to create a marbled effect.

  2. Freeze: Place the ice cream in the freezer for 4 to 6 hours until firm.

Step 5: Serve and enjoy

  1. Scoop and Serve: Once the ice cream is firm, scoop out your Mango Tango Twirl Ice Cream. Enjoy the creamy, tropical flavors and the delightful mango swirl!

This ice cream is a perfect mix of sweet, fruity, and tangy. It's ideal for a hot summer day or a tropical craving!

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