Mango Custard

If you have read my blog before or made one of my recipes, then you are likely aware I am advocate of non-custard based ice creams.  It is a personal preference.  I prefer the texture of Philadelphia-style ice creams (milk and cream only), and I feel it is a better base for the flavorful ingredients to shine.  Despite my personal preference, I decided it is important to occasionally make a custard ice cream so I can practice and understand the technique.  I will be working on an ice cream project that will likely require me to make custard-based ice creams (more details to come), so I might as well start now.

Mango is one of my favorite fruits.  The flavor is a combination of melon, citrus, and floral qualities.  I enjoy eating mango with my yogurt and granola in the mornings, and while cutting a breakfast mango the other day I instead decided to use it in ice cream .  Incorporating the mango into a custard base really seems to bring out the floral qualities.  Enjoy!

Mango Custard
Adapted from recipe in The Perfect Scoop
Makes 3 cups

Orange oil is an optional ingredient in this recipe, but if you have it on hand I would use it.  Given that the custard-base brings out the floral quality of the mango, a drop of orange oil helps to bring out the citrus qualities as well.

1 small to medium mango, peeled and cubed
1 cup heavy cream
6 Tablespoons whole milk
7 Tablespoons sugar
Pinch of salt
3 large egg yolks
1 drop pure orange oil (optional)

Prepare mango and place in a blender.  Blend until smooth.  Mix together 3/4 cup puree and heavy cream in a large bowl and set aside. Save remainder of puree for other yummy uses.

Combine remaining cream, milk, sugar, and salt in a medium saucepan.  In a separate bowl, whisk egg yolks.  Working slowly, pour warm milk mixture into the egg yolks, whisking continuously.  Once incorporated, return entire mixture back into the sauce pan.

Warm over medium heat, constantly stirring and scraping bottom of pan, until mixture thickens and coats a spatula.  Pour the custard through a fine mesh sieve into the mango and cream mixture.  Add one drop of orange oil (if using) and place over an ice bath.  Stir until cool.

Chill the mixture thoroughly (at least 4 hours or overnight). Once ice cream base is chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Spoon ice cream into a plastic container (or other container for ice cream). Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.