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Mango Ice Cream With Chopped Pecans

Written by

suncakemom

in

Mango Ice Cream With Chopped Pecans

Ingredients

Ingredients, For the Mango Puree:

  • 2 ripe mangoes, peeled and pitted
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon floor cinnamon
  • Pinch of salt

Ingredients, for the ice cream base:

  • 2 1/4 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 3 giant egg yolks
  • 2 giant eggs
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract

1 cup chopped pecans

1 tablespoon granulated sugar

1 tablespoon water

1/4 teaspoon ground cinnamon

Instructions

To Make the Mango Puree:

  • Peel, pit, and slice 3 ripe mangoes.
  • Place the mango slices in a blender or food processor.
  • Puree the mangoes until easy.
  • Strain the Mango ice cream puree through a fine-mesh sieve to take away any lumps.

1. Combine the cream, milk, sugar, and salt in a medium saucepan.

person holding green and white ice cream cup

2. Bring to a simmer over medium warmth, stirring usually to maintain the mixture from scorching.

3. Reduce warmth to low and simmer for five minutes, stirring often.

4. Remove from warmth and let cool for 1 hour.

5. Stir within the mango and chopped pecans.

6. Pour the mixture right into a 9×13-inch baking dish and freeze for a minimal of 6 hours, Mango Ice Cream or in a single day.

7. Scoop the ice cream into bowls and enjoy!

1. Place pecans in a single layer on a large baking sheet. Toast in a preheated 350° oven for 10 minutes or till aromatic, stirring once midway via. Spread toasted pecans on a large piece of parchment paper, then put aside to cool completely.

2. Line a 9×13-inch baking sheet with parchment paper. In a medium saucepan, Mango Ice Cream combine sugar, water, and mango ice cream butter. Bring to a boil over medium warmth, stirring continuously. Reduce heat to low and simmer until sugar dissolves, about four minutes.

3. Remove saucepan from heat and stir in vanilla extract. Working quickly, dip pecans separately into the new sugar combination. Shake off extra syrup, then switch to the ready baking sheet. Set aside to chill and harden for at least 30 minutes.

4. Chop cooled candied pecans and retailer in an hermetic container at room temperature for as much as 1 week.

Assembly

Assembly: To Freeze the Ice Cream

Pour the ice cream mixture into the freezer-safe container.

a hand holding a piece of food

Cover the combination with plastic wrap.

Freeze for no much less than four hours, or till firm.

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