mango ice cream

Mango Creamsicles–Mango Half and Half Bars

Yesterday marked the official kick off of the summer season, and nothing screams summer more than a creamsicle! They’re the perfect blend between a popsicle and ice cream–half popsicle and half ice cream–doesn’t get much better then that! If you don’t have a Zoku Quick Pop Maker–order one! It will more than pay for itself. If you just refuse to spend the extra $10-12 to upgrade from your popsicle molds, then go ahead and use your popsicle molds, but you will not get the creamy center you get from a typical half and half bar.

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Ingredients:

1/2 cup of mango puree

1/4 cup of water

1 cup of organic coconut cream can sub with heavy cream or half and half

1 teaspoon a vanilla extract

2 tablespoons of maple syrup or sweetener of your choice

Directions: To a cup add the cream vanilla extract, maple sugar, mix well and set aside. To another cup add the mango puree and water, and mix until mango puree is thinned out.

If using classic pop molds, place all ingredients in a blender and blend until well combined. Divide mixture evenly among molds and freeze for 6-8 hours or until frozen solid.

If you are using the Quick pop maker, Pour the mango juice into the molds and allow to set for 2-3 minutes.

At the 3 minute mark siphon out the remaining unfrozen juice with a straw or a unused infant aspirator–I purchased one just for this. Zoku sells a tool kit for $20 which includes a siphon tool, but the aspirator is $3 and does the job equally as well.

After you have removed all of the juice, pour cream into the molds, and allow to set for another 4-5 minutes, then follow the directions for removing the pops.

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.

Prep time: 30-45 minutes

Cook time: 10 minutes

Ingredients:

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

Directions:

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!

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Mango Creamcicles