I know we are having record low temperatures this winter, but that didn't stop us from making and eating ice cream. My latest kitchen acquisition is a Cuisinart 2 qt Ice cream maker. I am not a big ice cream eater, but my DH absolutely loves it and keeps buying them whenever they are on sale.
I read these articles and I was totally shocked how many artificial chemicals are used in commercial ice creams. I almost fell over when I read that not even vanilla flavoring is real (strawberry or cherry or anything for that matter). So I decided that we either make our own ice cream or eat nothing unless it has ingredients we can recognize, pronounce and the list is not as tall as me.
Then before Christmas, we saw this in BJ’s for $34.99. We went home at night with a brand new appliance. Since then, I made Vanilla ice cream (and yes with real vanilla extract—thank you very much.. I'm actually in the look for vanilla bean.. does anyone have any suggestions where to get those??), Kahlua Ice cream and this Mango ice cream. Its so much cheaper too, about 1.5 qts of ice cream for under $5 .
This recipe is adapted from Priya @ Akshayapaatram’s Mango ice cream. Thanks Priya for inspiring me to make ice creams at home. Next on my to-make is her Dulche leche ice cream. If you want to make this recipe please see my notes below.
Ingredients:
Half & Half – 1 qt
Sugar - 1 cup (or to taste)
Mango pulp – 1 can, 34oz.
Cardamom powder – 2 tsp
Method:
- Blend using a hand blender, half& half, sugar, mango pulp and cardamom in a large bowl. Make sure that the sugar is well mixed in. Pour into the ice cream maker and follow manufacturer’s instructions.
MY NOTES: These measurements were way too much for our 2 qt machine. I thought 1 qt of cream and 1 qt of mango should be ok. But apparently I didn’t take the added sugar and the aerating process into account and 2 qt is the final ice cream quantity. Well at the end, I had to hold back about 2 cups of blended mango – cream mixture from adding as it was way up near the brim. I also had to take out about another 1 cup of ice cream from the machine as it started to overflow.
So next time I make this I’m going to follow below measurements: * Mango puree – 3 (you need this much to taste the mango) * Half & Half – 2 ½ cupsEverything else as required. I made mango popsicles with the leftover mango-cream mixture and they were awesome too.
I think curry powder works well in a lot of dishes, so it's not out of place in this pasta sauce. Also adding lot of veggies makes it colorful and filling too. I used peppers, broccoli and corn along with tomato puree in this dish. A splash of cream or half-n-half is added to make the pasta just a little bit creamy.
