Thursday, September 17, 2009

Homemade Ice-Cream ... And I Didn't Need A Machine!

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!



Recipe
(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? :)

20 comments:

  1. I find melting ice cream terribly photogenic..Holy Yum photogenic!!

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  2. Wow! Looks fantastic! I think I'll try this one-- looks quite simple to do! ; )

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  3. Quale delizia vedono i miei occhi, peccato che siamo lontane lo assaggerei molto volentieri.
    Ciao Daniela.

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  4. Sounds refreshing and delightful! Mangoes are delicious. Bet this was wonderful. Love the contrast in the photo!

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  5. i eat ice cream occasionally, but now you make me feel like making one right now! ;)) lovely!

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  6. Beautiful! This sounds so good, I love mango but what really makes me love this is no ice cream machine needed!!

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  7. Bravo for your first attempt! I do plan to get an ice-cream maker but now I think I need to reconsider it........

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  8. I so wanna try Tonia Buxton's Mastikii Ice Cream, but dunno where to get matikic in HK.....

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  9. I just spent $300 on an ice cream make that I HATE!!! ugh. wish I would have known it was this easy

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  10. This is terrific...will be trying tomorrow...PLEASE publish updates whenever you make more, or use a new recipe. This is foreign to me, but I want to give it a try.

    Started follwoign you and linked to you so will be looking for new great stuff

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  11. wow you're good! Me planning to get an ice cream maker too, but I should try the no churn method first ;)

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  12. Yay! Cheers from your girlfriend in New Jersey!
    Beautiful Little T!
    L~xo

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  13. This is great! I am not sure if I would like an ice-cream maker, now, I am convince that I don't need one! :)

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  14. Oh that is so easy. I want to try!

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  15. I wonder how it would work to whip the cream first, then beat in the pulp? I want to try it, I LOVE mangoes!

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  16. I checked the original Nigella recipe and it uses double cream, not whipping cream. Double cream has more butterfat and whips more easily and more stiffly. That may be why yours wouldn't whip. But it sounds like it turned out beautifully anyway. I'm going to try this!

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  17. Thanks all for your wonderful comments!

    Lauren: I thought of that too ... but I figured whatever air I have whipped into the cream would have been destroyed by the heavy mango pulp. LOL.

    e: You may be right, you know. But then, I really suspect I was using waaaay too much mango pulp ;) Also, I have seen other recipes using whipping cream and they worked (on regular vanilla ice-cream). If you are going to try this, don't bother whipping the cream. As long as the mixture is well-combined, it should turn out looking & tasting like ice-cream. Mine did! Have a go! ;)

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  18. WOW! That color! Soooo pretty! Oh my, I could just use a HUGE bowl of that right now as it's hot hot hot here!

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  19. The texture looks really good for not using an ice cream maker! Mango is such a thick, creamy fruit on its own, which is great. I would recommend a little fresh lime juice next time. It shouldn't make the ice cream taste lime-y, but rather add depth to the mango because of the acidity. I think you'll enjoy it.

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  20. Your ice cream looks great for not using a machine.

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