Mango Ice Cream

Based on David Lebovitz’s Peach Ice Cream in Perfect Scoop

3 peeled and pitted mangoes, cut into chunks
1/2 cup water
1/2 cup sugar
1/2 cup sour cream
1 cup heavy cream (half and half can be substituted)
1/2 tsp vanilla extract

1.) Make sure your ice cream maker’s drum is frozen. I just keep mine stored in the freezer.

2.) Cook the mango chunks in a small pot with the water for about 10 minutes until tender and fragrant. Stir in the sugar and allow to cool to room temperature.

3.) Purée the mango and liquid in a blenderwith the sour cream, half and half, and vanilla until totally smooth.

4.) Completely chill the mixture in the refrigerator. Once it is chilled, freeze in an ice cream maker according to manufacturer’s instructions.

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