Mango Ice Cream

Mango Ice Cream

Mango Ice Cream

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.

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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.


Put 1 cup of the cream, and all of the milk, into a medium saucepan over medium heat.
Scrape the vanilla seeds from the bean with the tip of a small knife, and place into the pan; add the pod too. Heat the mixture until just before it starts to simmer (DO NOT LET IT SIMMER). Remove mixture from heat.Strain the hot mixture, reserving the milk and discarding thevanilla bean pod.

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!



Pineapple Ice-cream

Disney Inspired Pineapple Ice cream

Disney Inspired Pineapple Ice cream

For my daughters birthday this year we thought it would be great to skip the big birthday bash and instead opt for giving her a birthday experience. We bought a yearly pass to Disneyland and it has been the gift that keeps on giving for all of us. Her face lights up every time we go, and that makes our hearts happy. With the exception of a few food spots in Disney, we have been underwhelmed with eating there. As a result, we always eat before going, but reserve enough of our appetite and money to buy a sweet snack. One of the great sweet snacks, besides fresh fruit, and Beignets, is pineapple whipped ice-cream! In order to get a cup you have to be willing to wait in a line equivalent to a line for waiting to get on a ride. The line is always long, at least 20-30 minutes long, but it is definitely worth the wait. My daughter is a lot like me, she loves the ice cream, but not the wait. I decided to try my hand at making my own version of Disneyland’s pineapple delight. Let me tell you, this recipe has taught me a lot about enzymes and cream. My first go around with this recipe was a bitter experience. I mean that literally. The ice cream had this strongly bitter taste and I had no idea why. Aside from the bitterness the ice cream was delicious, so I set out to figure out why. It turns out that three things I did could have contributed to the bitterness. On the first test of this recipe, I created a custard, poured it into an aluminum bowl to cool, but added the pineapple immediately to the hot mixture. In my research as to why my custard turned bitter, I found that the enzymes in pineapple react with cream and create a bitter taste. Furthermore, the enzymes in pineapple, mixed with hot cream and left to sit in aluminum can also cause a bitter result. So the second time I made this, I poured my hot custard into a tempered glass bowl, let it cool to room temperature, and then added my pineapple. The result was perfectly creamy pineapple ice cream with not an ounce of bitterness. I should say that the bitterness in the first batch did dissolve with each day the ice cream stayed in the freezer, by the 4th day it wasn’t bitter at all. So in theory you could make it either way and have an bitter free experience, but who wants to wait 5 days to eat ice cream? Update: Cream reacts with the enzymes in the pineapple whether or not you use an aluminum bowl, so it’s best to cook the pineapple first before adding it to the cream.

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5 egg yolks
1 1/4 cup of maple sugar, or sweetener of your choice you may need more or less depending on which sweetener you choose.
1/8 teaspoon of sea salt
1 cup of crushed pineapple with its juices ( note I blended fresh pineapple in my blender but you can use canned)
1.5 cup of whole milk
2 cups of heavy cream
1 teaspoon of vanilla extract

If you don’t have an ice cream maker you’ll need:
1 quart size Ziploc bag
1 one gallon Ziploc bag
2 1/2 cups of ice
1/2 cup of salt

In a medium bowl, beat together the yolks, and 1 cup of 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. Heat the milk, cream vanilla extract and the sea salt on low heat until just before it simmers. Remove from heat, then slowly whisk 1 cup of the hot cream mixture into the egg mixture to temper it. Return the still warm cream mixture to low heat and slowly whisk in the tempered egg mixture, until well combine. Stir with a wooden spoon until the mixture becomes thick enough to coat the back of a wooden spoon, then poor into a tempered glass bowl, or a plastic BPA free bowl. Allow to cool to room temperature.  Add crushed pineapple to a sauce pan with 1/4 cup of maple syrup and allow to cook just until mixture starts to caramelize, remove from heat, allow to cool to room temp, then add it to the cooked cream mixture. You can process this in your I cream maker right away, or cover it and refrigerate it overnight to allow the flavors to meld, as I did. If you don’t own an ice cream maker you can still make this, by placing 1 cup of your cooled mixture into the 1 quart sized zip lock bag and seal it. It is very important that the cream mixture is cold when using this method, so try to let it cool for at least 3 hours before trying this method. Next pour the ice and salt into the 1 gallon ziplock bag. Place the bag with the cream mixture into the bag with ice and salt and seal. Make sure neither bag has any excess air. Now here comes the work. Shake the bag until the mixture becomes solid, at least 5-10 minutes, serve and enjoy!

Strawberry ice cream with Chocolate Balsamic Fudge Sauce

Despite the fact that almanac says that Fall season has officially arrived, the weather here in Southern California continues to mimic Summer weather with temperatures in the 80’s. I decided to make ice cream, and since my daughter loves everything that involves strawberries, I decided to make strawberry ice cream. Since you could google any number of strawberry ice cream recipes, I wanted to make my recipe original and a little bit more sophisticated, so I came up with this balsamic chocolate sauce.  I absolutely love balsamic cream sauce, especially drizzled over strawberries. Talk about an easy dessert!  It absolutely doesn’t get better and easier than pre made balsamic creamdrizzled over fresh strawberries! If you don’t have a bottle of balsamic cream in your pantry definitely run out and get one, but first try this fudge sauce. The first time I tried to make this sauce, I burned the vinegar, so be forewarned that this isn’t one of those recipes, that you can put on the stove and walk away from. You really have to watch the vinegar, because it can go from perfectly fine to burnt in a matter of seconds. With that said this is pretty easy to make once you get past reducing the balsamic vinegar. I decided to use Organic corn syrup in this recipe. It’s not one of my favorite things to use, but I didn’t want a sauce that would get hard once it touched the cold ice cream. The corn syrup prevents it from doing so. If you want a crackling hard sauce then by all means leave out the corn syrup. The corn syrup that I is used is Organic, and it is not High Fructose corn syrup–big difference, so make sure you don’t get the latter, read the bottle!

Prep Time: 1 minute
Cook Time: 7-10 minutes
Total time: 11 minutes

Ingredients for Chocolate Balsamic Fudge sauce:
3 ounces of bittersweet dark chocolate (I used 60%)
1/2 cup of a good balsamic vinegar
2.5 Tablespoons of maple syrup or a sweetener of your choice
1 Tablespoon of butter
2 Tablespoons of organic corn syrup
Ingredients for ice cream:
1.5 cups of organic milk
2 cups of organic cream
1 teaspoon of vanilla extract
3/4 cup of maple syrup or sweetener of your choice
5 egg yolks

1 cup of chopped strawberries

Directions for sauce: 
Add the balsamic vinegar to a sauce pan, and bring to a boil. Once boiling lower the heat to simmer and cook until the vinegar thickens and reduces by half. Turn off the fire, add the chocolate corn syrup and butter and whisk until smooth. Serve with the strawberry ice cream, or just some fresh berries.
Directions for ice cream:
 In a sauce pan heat milk, vanilla extract, and 1 cup of cream and maple syrup to just below a boil– do not let boil! Turn off the fire, slowly add 1 cup of the hot mixture to the egg yolks whisking so that the eggs don’t scramble. Slowly whisk the egg mixture into the hot mixture still in the pan. Immediately add the remaining cream to the pan and turn the fire on to medium low. Stir the mixture
until it thickens and coats the back of the spoon. Turn off the fire, and pour the hot cream into a bowl to cool. Allow the mixture to cool to room temperature, then follow the directions for making ice cream according to your ice cream makers manufacturer.

Chai vanilla latte ice cream

It’s National ice cream day! Celebrate with a scoop or two of this delicious chai vanilla latte tea ice cream. This ice cream recipe is inspired by my love of chai tea lattes and ice cream. If you want to know how to make ice cream without an ice cream maker check out this Link. Homemade ice cream is so much better than store bought, you can control how much sugar is added and what type of sugar is added, so it is also healthier. If this flavor of ice cream doesn’t interest you check out my ice cream recipe for Homemade Lavender infused vanilla bean ice cream. It’s a big hit in my house, and I’m always making it. I use the base of that ice cream recipe to make other ice cream recipes. I just add what ever flavorings I want to use at the end.

Here’s what you need:
8 egg yolks
2 cups heavy organic cream
1 1/2 cups of whole fat organicmilk
1 teaspoon of organic vanilla extract
3 earl grey tea bags
10 organic cardomom pods
1 organic clove
3/4 cup of organic maple sugar, (can use agave, maple syrup or any sweetener you choose)
2 organic cinnamon sticks, or 1/2 teaspoon of ground cinnamon

Add the milk, tea bags, clove, cinnamon, to a sauce pan, bring to a boil, then turn off heat and let steep for 10 minutes:

 Add 1 cup of heavy cream to the warm milk mixture, turn the fire back on low and heat to just before it simmers, then turn off heat, and let it steep for 5 minutes. Then strain mixture.
In a mixing bowl beat egg yolks and sugar, until light an creamy:

Take one cup of the warm milk and cream mixture and while whisking, slowly add it to the egg and sugar mixture. Be careful to go slowly, you don’t want scrambled eggs! Once the eggs have been tempered, slowly add the tempered egg mixture to the remaining warm milk and cream mixture in the sauce pan. Turn on fire, add the last cup of heavy cream, and stir with a wooden spoon until the mixture thickens enough to coat the back of a wooden spoon.

Turn off heat and immediately pour the hot mixture into a large bowl. Allow mixture to cool to room temperature, then either place in an air tight container and refrigerate overnight so that the flavors can meld, or freeze according to your ice cream makers instructions.

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