By Michelle Shearer
I picked up an ice cream maker a couple of days ago – oh yes I diiiid! We also had a tray of mango joy hanging around our place so I thought I’d make a mango and orange zest ice cream as my first effort. I decided to use my children as my ice cream guinea pigs and they were thrilled with that decision and the result.
Makes a superb breakfast.
*You will need an ice cream maker for this recipe or you can pop it in a container in the fridge and then whisk it up every hour on the hour.
1/3 cup mango flesh
2/3 cup caster sugar
2/3 cup milk
2/3 cup orange juice
2/3 cup cream (the thick stuff), whipped until firm
Zest of 2 oranges
Put all ingredients except the cream into a food processor and whizz to a nice, smooth, no-lump puree – so a good couple of minutes.
Add puree to your firm whipped cream (which will be in a separate bowl) and stir through until just combined.
Then, follow your ice cream maker manufacturer’s instructions (mine says to let the ice cream mix in the fridge for 4 hours prior to pouring in to the machine but please check your instructions).
Get that mix on the churn and away you go. I poured mine into an old ice cream container to store in the freezer. Note: It didn’t last 12 hours because it was inhaled by the household.
If you want a firmer consistency than what your ice cream maker is capable of giving you, pop the ice cream in the freezer for a bit before serving.
For extra freshness on a hot day, serve with some torn up mint leaves from the garden.
LOTS more on the ice cream front to come!
*Recipe adapted from here.