Spring is here and with it my longing for icecream is even stronger. Stronger? you might wonder. Yes, I am one of those weird people that can happily eat icecream when it is freezing cold outside.
And since I now have a proper freezer instead of a tiny one, I will make up for lost time by making and eating lots of icecream this spring and summer. Already in January, I made a simple vanilla icecream, and this time I tried mango.
The recipe is from a very trusted source, the Swedish food blog Smaskens.nu. I have tried and tested a lot of her recipes and they are always very good. This icecream is no exception, but describing it as very good would be an insult. It is wonderful! Rich and creamy with a freshness of fruity mango. Dreamy.
I can just picture myself in the garden of our summer house by the south coast in Sweden resting after a sunbathing session at the beach a short walk away and refreshing myself with this icecream. It has summer written all over it.
Mango icecream, 1 batch
After Annika’s recipe.
400 ml cream
200 ml milk
a splash (1/2 tsp or so) vanilla
5 egg yolks
200 ml granulated cane sugar (lightly brown)
Heta up cream, milk and vanilla in a large saucepan. Beat yolks and sugar fluffy in a mixing bowl. Once the cream mixture is warm, pour it into the mixing bowl while stirring to combine. Transfer the lot to the saucepan again and heat up while stirring continuously. Do not let it boil. Remove once it has thickened slightly. Pour into the mixing bowl again and leave to cool. Chill in the fridge overnight to thicken.
500 g mango
50 ml granulated cane sugar (lightly brown)
Peel and cut the mango into smallish pieces. Place in a saucepan with the sugar. Bring to the boil and let it bubble for about 15 minutes. Mix until smooth and let it cool.
Mix into the custard just before adding the mixture to the icecream maker. Once the icecream is done, let it set in the freezer for a few hours before serving.
Smaka och dö en smula!