Filipino Mango Ice Cream
This is one of the most popular ice cream in the Philippines, where sweet, juicy mangoes grow in abundance. It is perfect on a sunny afternoon! I hope you will enjoy.
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- 6 egg yolks
- 100 g caster sugar
- 500 ml full cream or skimmed milk
- 350 ml fresh mango
- 250 ml whipping cream
1In a bowl, whisk egg yolk and sugar together until light and frothy.
2Heat milk until scalding in a heavy-based saucepan, then pour it slowly into egg mixture, whisking constantly.
3Strain milk and egg mixture back into pan and place it over heat, stirring all the time, until it thickens. Let cool.
4Mash mango flesh with a fork for chunky texture, or put it in an electric blender and whiz to a puree.
5Strain cooled custard into a bowl and whisk in whipping cream.
6Beat mango puree until thoroughly mixed, then pour into an ice cream maker. Churn until frozen.
7Without an Ice Cream Maker - Alternatively, pour mixture into a freezer-proof container and freeze for 2-3 hours, beating with a fork periodically (Continue to check the mixture every 30 minutes) and stirring while it freezes to break to ice crystals.
Repeat steps until the ice cream is frozen.