Wednesday, July 4, 2007

Mango Ginger Ice Cream

We don't get summer here in the tropics but it sure seems as if its been hotter than usual. I can usually sleep with just the fan blowing all night but lately, I've had to have the air-conditioning on and take at least 2 showers a day.

Therefore, ice cream for July's Monthly Mingle was a timely impetus for me to take out the still-new ice cream machine and get cracking. I knew I didn't want to start with a boring flavour like vanilla or chocolate. I was instead inspired by my favourite handwash, a mango and ginger scented one.

Today, the smell of mangoes permeated the entire kitchen and I
was so tempted to leave them be for the lovely natural perfume. I've left this till the last minute because I was waiting for the mangoes to get overipe so I'm cutting it really close to the deadline.

I've adapted the recipe from this book which provides all sorts of variations to most basic flavours. I guess its a good basic book to start on the ice cream making endeavour.

Mango Ginger Ice Cream
makes about 5 cups

2 large ripe mangoes
1-1 1/2 inch knob of ginger, chopped
2 tbs fresh lime juice
1/2 cup light corn syrup
1/4 tsp salt
3/4 cup sugar
2 large egg yolks

1 tbs cornstarch
1 cup milk
1 cup heavy cream
1/2 cup crystallised ginger, chopped

Remove as much flesh as possible from the mangoes. Combine the mangoes, ginger, lime juice, corn syrup and salt in a food processor, processing until smooth. Pour the puree through a strainer to remove any fibrous bits, getting about 1 3/4 cups of puree.

In a mixing bowl, combine the sugar, egg yolks and cornstarch until crumbly. In a saucepan, heat the milk until it is simmering, stir it into the sugar egg mixture until all the sugar is dissolved. Return the mixture to the saucepan and over low heat, stir constantly until the custard thickens enough to coat the back of a wooden spoon. Remove from heat and strain the hot custard into a large bowl to cool.

Combine the cooled custard, puree and cream in the bowl and mix well. Cover and refrigerate until cold. Pour the mixture into the ice cream machine and follow the manufacturer's instructions. Finally, add in the crystallised ginger when the ice cream is soft and still churning.

Verdict: I love the sweet heat of this flavour! Also, the contrast between the temperature
and the slight heat from the aftertaste is intriguing. Better pack some for my parents before I polish it all off trying to satisfy that intrigue.

1 comment:

The Cooking Ninja said...

Sound very interesting match. :)