Ever since getting my ice cream maker at Christmas, I’m always trying to come up with some weird, but still delicious flavors. This task is made a whole lot harder thanks to Jeni’s Splendid Ice Creams. Santa also brought me her book and I swear Jeni has covered almost every flavor known to foodies! Her book is packed with out-of-the-box creations, but I’m determined to beat her at her own game.

Mango and coconut cardamom ice cream

I never knew making really good tasting ice cream was so easy! I’m convinced you could put almost any ingredient into the mix and it’d still be awesome. But so far every time an idea light bulb goes off, I’ll check Jeni’s book and there it is…gahhh foiled again by the mad ice cream scientists from Ohio! The book however does produce awesome inspiration, and that’s how I came up with this flavor. If you like Thai food you’ll probably have tasted mango sticky rice. It’s a popular dessert where the rice is cooked in coconut milk and served with really juicy ripe mango slices. Fantastic, lick-the spoon-over-and-over type of stuff! I made a few changes to Jeni’s base recipe and added some cardamom. Originally I wanted to add fresh Thai basil but it’s so dang hard to get.  One thing I have noticed in my ice cream recipes is that if you use fruit, it has to be reduced to a sauce or puree. Pieces of fruit, even itty-bitty ones, will freeze into chunks and it’s just not as indulgent as a creamy soft scoop! Summer’s coming…

Giveaway!

To celebrate my new blog “look” I’m hosting a giveaway! The super kind folks at Wusthof Knives have provided the amazing and sexy Chai Dao classic curved knife. I’ve been using a set of Wusthof knives for a long time now and have never had any issues. Wusthof have been responsible for producing these amazing pieces of equipment since 1814 which shows great customer loyalty. Produced by a relatively small team in a factory in Germany, these knives kind of remind me of the skill and dedication it takes to craft another amazing German product…Porsche. Hard work and passion is the end result for these fantastic kitchen tools. The blade is 6 1/2 inches long and is essential for slicing, chopping and dicing.

I also have a $75 gift card graciously offered by Chef’s Emporium! Check them out for all kinds of kitchen apparel from pants and aprons to custom embroidered chef’s jackets. Kids aren’t left out either…they can get their own kitchen outfit so no more flour covered t-shirts or chocolate-stained tank tops. Can you imagine walking into your kitchen and preparing the family dinner wearing a full uniform with your name on it? Umm, maybe a little strange but you’d earn major respect from the family! If you have your own business, why not get your logo embroidered on your own jacket and show everyone how professional you are, or even place your blog name on there!

    

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Mango and Coconut Cardamom Ice Cream

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 225kcal
Author: foodnessgracious
Creamy mango and coconut ice cream with a hint of cardamom.
Print Recipe

Ingredients

For The Mango

  • 4 large ripe mangoes
  • 1 tablespoon cardamom
  • 1 1/2 tablespoons honey

For The Ice Cream

  • 1 cup whole milk
  • 1 cup coconut milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons cream cheese softened
  • Pinch of sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup

Instructions

  • Preheat the oven to 400 degrees F. Fill a large bowl with iced water.
  • Peel and chop the mangoes into 1 inch cubes and transfer to a medium bowl. Add the cardamom and honey.
  • Toss together until well coated. Place on a baking tray and roast in the oven for 30 minutes. Once done let cool. Puree in a food processor and set aside.
  • Mix 2 tablespoons of the whole milk with the cornstarch until dissolved. Whisk the cream cheese and salt in another bowl.
  • Combine the rest of the milk, coconut milk, cream, sugar and corn syrup in a 4 quart pot and bring to a rolling boil. Boil for 4 minutes.
  • Remove from the heat and whisk in the cornstarch mixture. Place back on the heat and boil again for 1 minute and is slightly thicker.
  • Gradually add the mixture to the cream cheese a little at a time whisking to get rid of lumps. Pour the mixture into a gallon zip lock bag and seal it.
  • Place the bag into the iced water bath and let it rest for 30 minutes.
  • Pour the ice cream base into the frozen ice cream machine canister. Let it spin for about 25 minutes until falling from the sides of the canister.
  • Spoon some of the pureed mango into the base of a plastic container. Scoop some of the ice cream on top and swirl with a spoon. Do this in layers until all of the ice cream has been transferred.
  • Cover with a sheet of parchment paper and then seal with the lid. Store in the freezer for at least 4 hours or overnight.

Notes

Whisk the coconut milk back to a complete consistency when you open the can as it will have separated.
The total time includes the 4 hour freezing time.

Nutrition

Calories: 225kcal