My husband loves mango’s and is especially fond of mango kulfi–an Indian ice cream. It’s a special treat that he likes to enjoy whenever we go out to eat at an Indian restaurant. Although Kulfi is delicious, most recipes call for corn flour as a thickening agent. I prefer the use of egg yolks to thicken my ice cream. This ice cream is ultra creamy, not as rich as a Kulfi, but delicious none the less.
Prep time: 30-45 minutes
Cook time: 10 minutes
3 cups of organic mango puree
1.5 cups of organic milk
2 cups of organic heavy cream
4 egg yolks
1 vanilla bean
1/4 cup-1/2 cup of maple syrup more if you like it ultra sweet or if your mango’s are not sweet
In a medium bowl, beat together the yolks, and your sweetener of choice.
You can beat by hand using a whisk, or use a hand mixer. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.) If you’re using maple syrup, or agave, the mixture comes together quite quickly.
Add half of the hot mixture to the egg-yolk mixture, and whisk until blended. Be careful when adding the hot mixture to the egg mixture, go slowly you don’t want scrambled eggs. Stir this mixture into remaining hot mixture in the sauce pan,add the last cup of heavy cream and cook over low heat, stirring constantly, add in the mango puree,and cook until mixture is thick enough to coat the back of a wooden spoon.
Remove from heat. Quickly cool the mixture by pouring the hot mixture into a bowl over an ice bath, or let it cool to room temperature for at least 30 minutes. Once the cream has cooled sufficiently, freeze in an ice-cream maker according to manufacturer’s instructions.
If you don’t have an ice cream maker, check out this Link to see how make ice cream without one.
You could also freeze the cream in popsicle molds, or make a instant pop in a Zoku Quick Pop Maker–like I did below!