Jamaican
Mango Ice Cream Recipe
Mango
Pulp Blended with Sugar, milk and lime juice
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Jamaican Mango Ice Cream |
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INGREDIENTS |
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2 cups ripe Jamaican mango, diced, peeled |
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1½ cups sugar |
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2 tbsp. fresh Jamaican lime juice |
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2 cups milk |
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5 egg yolks |
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1 cup whipping cream |
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PREPARATION |
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1. Combine Jamaican mango, ½ cup of sugar and
Jamaican lime juice in a non-metallic bowl. |
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Cover and refrigerate for 1 hour. |
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2. Make custard by scalding the milk in a 2-quart
saucepan. Whisk the egg yolks and ¾ cup |
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sugar in a mixing bowl. |
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3. Add the hot milk in a thin stream while
whisking. Return the mixture to the pan and cook |
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over medium heat, uncovered, until thick
enough to coat the back of a wooden spoon, about |
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3 minutes. Do not let it boil. |
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4. Strain into a bowl, and let cool to room
temperature. |
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5. Stir the Jamaican mango mixture into the
custard mixture. Stir in the cream. Taste for |
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sweetness and add more sugar if desired. |
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6. Freeze in an electric or crank ice cream maker. |
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