Here in US, you don't get as many varieties of Mangoes as they get in India...but they get pretty good mangoes here from Florida, California and Mexico.
In the beginning of Mango season, here you get most of the mangoes with lot of fibers which are not ideal to make ice cream, so whenever I have to make Ice cream during this time, I usually use the canned pulp.
However in month of July you start getting the "Kent" variety of mangoes which has smooth pulp without any fibers, which are perfect to use for ice creams.
I wanted to replicate the store bought ice cream with no gritty texture and biggest myth I had that if I used eggs in the ice cream it may turn out like store bought ice cream with smooth texture.
So I decided to make ice cream with two recipes one with eggs and one without eggs keeping the rest of the ingredients same. I will let you know the end result at end of this post.
Please make note that I doubled the recipe to make half of the recipe with eggs and other half without eggs. You will have to make this recipe in two batches, it will make about 1 gallon of ice cream, you can cut the ingredients quantity in half to make 1/2 a gallon.
Here are both the recipes:
Ingredients:
6 ripe mangoes with soft pulp
Juice from 6 fresh limes (as the mangoes here do not have any tartness at all)
6 cups heavy cream
1 can of condensed milk
1/2 can of mango pulp (mango pulp can be bought from local Indian grocers comes in 30 oz cans each)
2 teaspoon vanilla
1 teaspoon of mango essence (available at local Indian Grocers)
1/2 cup of lemon juice
4 eggs
Method:
* Peel mangoes and cut them in small cubes.
* Add mango pulp and condensed milk to these cubes.
* Blend everything together with hand blender until smooth.
* Add lime juice.
* Whisk some more with hand blender.
* Chill the mix for 1-2 hours in fridge.
* Now at this point I divided the mix in to two halves and to one half I added following.
* Whisk 3 cups of cream and 4 eggs, add to the half of chilled mango, condensed milk, lime juice pulp. Return the other half of mango, condensed milk and pulp mix in the fridge.
* Add 1/4 cup of lemon juice and 1 teaspoon of vanilla and 1/2 teaspoon of mango essence.
* Place this mix in the frozen drum of ice cream maker and churn for 35 - 40 min.
* Once ice cream is done, transfer this in ice cream container and freeze it.
* Return the drum to freeze for additional 6 hours.
* To make next batch without eggs, I just added 3 cups of whisked cream, 1/4 cup of lemon juice and 1 teaspoon of vanilla and 1/2 teaspoon of mango essence.
* Place this in the frozen drum and churn it the ice cream maker for 35-40 min.
* Once ice cream is done, transfer it in ice cream container and freeze it.
* For serving: scoop out the ice cream and garnish it with fresh mango cubes or sliced roasted pistachios.
Taste test:
My son did the honor of performing blind taste test and according to him absolutely no difference in taste and texture. He found the one with eggs little less sweet as I did not add any additional sugar to it.
So there you have the verdict.
Next time I am making all my ice creams without eggs.
Key to making smooth textured ice cream is to whisk the cream before adding to ice cream maker and and chill all the ingredients (that are at room temperature) before putting them in the ice cream maker for churning.
You can make ice cream from any exotic fruits like Sitaphal (Custard apple) Lychee, Kiwi, Melon, Mango pineapple, Manderine-Pineapple, Tender coconut, Chikoo (Sapodilla) and Figs using the same recipe. You may have to use different flavoring along with vanilla. And if you prefer to use eggs, go for it....!!
Enjoy :)
Recipe and Photographs by Surekha.
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