No products in the cart.
Christmas, Dairy Free, Desserts, Fruit, GAPS, Gluten Free, Grain Free, Gut Health, Holidays, Naturally Sweetened, Nut Free, Snacks, Thermomix, Wholefood
Mango, Lime & Vanilla Bean Ice Cream
Well here we are, nearly at the end of the year again (how did that come around so fast?!) and suddenly it’s time for all the holiday season parties, dinners and get-togethers.
Our Far North Queensland summer weather has coincided with an influx of visitors, so when a box of mangoes turned up on my doorstep the other day I thought it’s time to get the ice cream maker out and make some ice cream for everyone. I’m so glad I did!
If you’re like me and your ice cream maker has been sitting in the laundry or the back of a cupboard, neglected and lonely, take this as your sign to get it out a dust it off… it’s ice cream season! If you don’t have an ice cream maker, don’t worry – there’s a non-ice-cream-maker method for you in the recipe too. 🙂
You can choose to make this recipe with dairy cream and milk, or with coconut cream and milk – either way it’s delicious. If you can get finger limes where you live, you might like to try those instead of lime juice and zest. And if you love macadamia ice cream, try adding some crunchy macadamias after the ice cream is blended. Mmmm!!
You’ll notice in the photos and video that I crumbled some Freeze-Dried Mango over the top of my ice cream – the mixture of creamy and crunchy is soooo good. This is optional – you could use freeze-dried berries instead, or sprinkle over some chopped macadamias, or top with cubed fresh mango if you like.
Click >>here<< to find the freeze-dried mangoes in my online store!
PLUS we have a special deal on Wild Vanilla Beans this week, if you want some for the holiday cooking. 🙂
(Check out some more variations and tips in the notes below the recipe.)
Enjoy! Love, Jo xx
Print
Mango, Lime & Vanilla Bean Ice-Cream
Ingredients
6 egg yolks*
350g pure cream or coconut cream
150g milk or coconut milk
100g honey (or to taste**)
1 tsp gelatine powder
1 vanilla bean, split lengthways & seeds scraped out
300–350g mango flesh (approx. 2 large mangoes)
Zest and juice of one lime
Optional for garnish: Freeze-dried mango (Coming to the Quirky store soon!)
Instructions
1. Place the dish or container you’ll use to store the ice cream into the freezer to chill. If you’re using an ice cream maker, you’ll also need to freeze the insert so that it’s ready to go. (This is a good idea even if your ice cream maker has a compressor and freezes while it mixes. The colder you keep everything when making ice cream, the smaller the ice crystals that form.)
2. Place egg yolks, cream or coconut cream, milk or coconut milk, honey, gelatine and vanilla seeds into a Thermomix bowl and cook for 6 mins/80C/speed 4 (or simmer over low heat in a saucepan, whisking continuously until the mixture is hot but not boiling).
3. Pour into a large bowl and set aside to cool.
4. Place mango, lime zest and lime juice into Thermomix bowl and blend 15 sec/speed 8 (or blend in a blender).
5. Add the blended mango to the ice-cream mixture in the bowl and whisk through. Place mixture into the fridge until chilled, if you can spare the time. This helps to reduce the size of ice crystals. (If you’re preparing ahead for a dinner party, you could prepare the mixture the night before, leave in fridge to chill overnight, and make the ice cream the next day… But don’t worry if you don’t have time, it’s still delicious if you make the ice cream from a room-temperature mixture.)
With Ice-Cream Machine:
- Pour chilled mixture into a 1.5-litre ice cream maker, then churn according to manufacturer’s instructions for about 1 hour or so, until it reaches a soft-serve ice cream consistency. Transfer the ice cream to the chilled dish, cover and freeze until firm.
Without Ice-Cream Machine:
- Pour mixture into ice cube trays or silicon cube moulds and freeze for about 3 hours, or until frozen solid.
- Place about 400g frozen ice cream cubes at a time into a Thermomix and blend 1 min/speed 9 (or process in a food processor) until it reaches a soft-serve consistency. Remove to the chilled dish and repeat with remaining ice-cream cubes.
- Transfer to a dish with a lid and place into freezer to set for 3 hours, or until firm.
To serve:
Scoop ice cream into bowls and top with crumbled freeze-dried mango if desired.
Variations:
Mango & Finger Lime Ice Cream: Swap lime zest and juice for the pulp from 2-3 finger limes, and garnish with extra finger lime pulp or freeze-dried finger lime slices.
Mango, Lime & Macadamia Ice Cream: Fold 1/2 cup chopped, raw macadamias through the soft ice cream before placing into the freezer. (Stir through after blending the ice-cream cubes for non-ice-cream-maker method.)
Dairy Free, Coconut Free: Swap coconut cream and milk for cashew cream and milk.
Maple syrup instead of honey: I haven’t tried it, but it should work!
Vanilla powder instead of vanilla beans: Use 1/2 tsp Wild Vanilla Powder in place of 1 vanilla bean
GAPS: Use the dairy-free variation and use honey to sweeten. Or if you are lucky enough to have access to raw milk and raw cream, you can use those in the dairy version!
[Sorry, I haven’t tested an egg-free variation. Egg yolks act as an emulsifier and make the ice cream thick and creamy. I haven’t tested any variations without egg yolks, but I’ve read that if you boil the base mixture before cooling and churning, it helps to thicken the mixture.]
Notes
Storage:
Store in the freezer for up to 4 months.
Notes:
*Don’t throw out the egg whites! You can freeze them to use in other recipes and in baking. Use 2 egg whites (or 60g whites) in place of 1 whole egg in baking recipes. Suggested recipes: Grain-Free Bread Formula, Peaches & Cream Fruity Dream, Pumpkin Pie Spice Biscuits… or any breads, cakes or biscuits using whites instead of whole eggs!
**If you decide to reduce the honey, just be aware that the lower the sweetener, the more ice crystals will form. The sugar (including honey) in ice cream slows down the freezing process but also creates a smoother, creamier result as it breaks up ice crystals. Also, if you increase the honey too much, this can cause more sugar crystals to form, and it may not freeze solid.
