Original recipe link (原版食譜): Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)
Ingredients 食材
- 2 large mangoes , ripe and juicy - to make 2 cups puree 成熟多汁大芒果，製作2杯果泥
- 14 ounce can (395 g) sweetened condensed milk 煉乳
- 2 cups cold heavy cream/whipping cream 重鮮奶油
Instructions 作法
- Dice the flesh of the mango. Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second. Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better! This can intensify mango flavor in the ice cream and also avoid tiny fine bits of icicles in the ice cream.
- Cool puree
- Combine cooled mango and condensed milk in a bowl.
- Beat cream with a hand held beater or stand mixer until stiff peaks form.
- Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps are fine (this is just to lighten it up a bit).
- Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
- Pour into a container (preferably with a lid). I recommend glass, if you can, or a non-reactive container.
- Place a piece of baking / parchment paper on the surface. Then place the lid on or using cling wrap.
- Freeze for 12+ hours.
- Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve! If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop-able consistency.
- 將芒果肉切丁。使用攪拌機、食物處理機或棒式攪拌機打成泥，然後量出 2 杯芒果泥（約 2 1/4 杯芒果丁）。
- 將果泥倒入不沾鍋中，以中低火加熱。不斷攪拌，煮 8 - 10 分鐘或直至體積減少一半。當你可以將木勺拖過煎鍋時，看到鍋底可停留一秒鐘，就好了。或量出果泥以確保其減少到至少 1 杯 - 越少越好！這可以增強冰淇淋中的芒果風味，也可以避免冰淇淋中出現細小的冰粒。
- 將果泥放涼
- 將冷卻的芒果和煉乳放入碗中混合。
- 用手持式攪拌機或立式攪拌機攪拌奶油，直到形成硬性發泡。
- 取一匙奶油，放入芒果混合物中。拌入直到大部分混合。
- 然後將芒果混合物倒入奶油中。輕輕攪拌，而不是像蛋糕麵糊那樣劇烈攪拌，直到沒有結塊。這需要幾分鐘的時間。
- 倒入容器中（最好有蓋）。如果可以的話，我推薦玻璃或不與食物產生化學反應的容器。
- 在表面放一張烘焙紙。然後蓋上蓋子或蓋上保鮮膜。
- 冷凍12小時以上。
- 取出烘焙紙。靜置5分鐘使其稍微軟化，然後舀起即可食用！如果冷凍 24 小時或更長時間，則需要額外幾分鐘才能軟化至可以舀取的軟度。
Recipe 食譜