It's mango season in Miami and everyone is showing up at your house with handfuls of mangoes. You think: "What to do with all these mangoes?" Of course you can eat them, but after a while you wonder what else you can do with them. That's why we came up with this recipe for cinnamon mango ice cream. This creamy dessert is Miami in a bowl! The mango is sweet and tropical, while the cinnamon and nutmeg add warmth. Best served on a hot and muggy day! Enjoy!
2 1/2 cups of half-and-half
8 egg yolks
1 cup of sugar
2 1/2 cups of whipping cream
4 teaspoons of vanilla extract
2 cups of pureed mango
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
Pinch of salt
Make room in your refrigerator for a large bowl and freezer for the ice cream maker bowl.
KitchenAid mixer, whisk attachment and ice cream maker attachment
In a medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, while stirring frequently. Remove from the heat and set aside.
In the KichenAid mixing bowl, whisk together egg yolks and sugar. Very gradually, add the hot half-and-half and mix until blended. Return the mixture to the saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
Again, transfer the mixture into the bowl bowl. Stir in whipping cream, vanilla, mangoes, cinnamon, nutmeg and salt. Cover and chill in the refrigerator thoroughly, at least 8 hours. Place the ice cream maker attachment bowl in the freezer.
After 8 hours, begin to add the chilled mixture into the ice cream maker bowl on low speed. Continue to stir on low speed for 15-20 minutes, depending on the consistency you want. Remove from ice cream maker and either serve or freeze in an airtight container.