Alright, it's official. I don't think I will be buying ice-creams for a long time. A few days back, I made my very first ice-cream - a mango flavoured one - and it was out of this world. Holy yum!
Melting by the minute! Photographing ice-cream ranks right up there with soufflés.
Well, it was a very hot day. No, that would be an understatement. It was scorching, sweltering, suffocating. I felt like passing out in the still of the humidity and the heat of the kitchen. Then, I looked at the 4 mangoes lying on my kitchen top and like a thirsty traveller in a desert, I saw a mirage (cue dramatic drum roll). The words, "ICE-CREAM!" were written all over them.
A quick check online for a recipe without needing an ice-cream machine yielded Nigella's No Churn Pomegranate Ice-Cream. Bingo, exactly what I needed!
But then, there were hiccups. The recipe called for 3/4 cup of pomegranate + lime juice, but I was using mangoes, which were more pulp than juice. Still, I took the chance and went ahead (fools rush in where angels fear to tread, I say).
As all 4 of my mangoes were already very ripe, I decided to puree them all, and that yielded 2 staggering cups of pulp! Oh nevermind, I thought. I will just have a stronger mango flavour ;P
So after changing the entire face of this recipe, I ended up with ice-cream that I had to churn. But no worries ... I only needed to churn 3 times and it was ready :)
I think the excessive mango puree may have affected the whipping cream's ability to be whipped properly. I could not get soft peaks no matter how hard I tried. Perhaps the next time, I will follow the original pomegranate recipe to a 'T' and see if it works for me. I can't wait!
(adapted from here)
- 4 ripe mangoes, peeled and cut into chunks
- 175g icing sugar
- 500ml whipping cream
1. Puree the mango chunks by pressing them through a wire sieve. This will ensure a smooth puree.
2. Add icing sugar and whipping cream to the mango puree and whisk to combine.
3. According to Nigella's recipe: "Whisk until soft peaks form" but no matter how long I whisked, I just could not whip to that stage. Too much mango, I suppose! Next time, I will skip this stage.
4. Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight. I placed my mixture in a metal food carrier, covered loosely with a paper plate and placed it in the freezer ;)
5. About 2 hours later, I checked on it and there were already ice crystals on the edges of the mixture. I churned it with a large spoon and put it back in the freezer. After another 2 hours, I repeated the process. By this time, 90% of the mixture already resembled ice-cream and if you like your ice-cream soft, you can start eating now.
You can imagine how excited I was, doing my little happy dance and stealing spoonfuls of that golden goodness as I churned. Okay, okay, I will be honest - I was eating from the moment I peeled the mangoes!
So, I churned it one last time and left it in the freezer for another hour, and it was truly icy and firm by then. The remainder, I left it in the freezer overnight, covered with the proper carrier lid.
I just wanted to comment on the giant mint leaves ... they are from Cameron Highlands, and they filled my entire kitchen with their refreshing scent. :)
Now, this stuff is gold, and I am not just referring to the colour. It's silky, smooth, creamy and fragrant ... simply sublime. And done with the most primitive of methods and equipment. In other words, ANYONE can make ice-cream. Now, isn't that something to cheer about? :)