Jamaican Mango Icecream

original blog post: http://greedygirlcooks.blogspot.com/2016/07/mango-ice-cream.html

Ingredients

2 cups East Indian mango puree

1 Julie mango sliced

2 pinches of salt

Jeni’s ice-cream base

2 cup Milk

1 ¼ cup Cream

2/3 cup white Sugar

3 table spoon Cream cheese

1 table spoon plus 1 teaspoon Corn starch

2 tablespoon Corn syrup

Instructions

For the Mangoes

• Peel and slice the East Indian mango, using a dull dinner knife scrape the seed downwards to remove the entire pulp. The seed should look white and dry when finished
• Mush all the mango together with a fork or lightly blend in a food processor to create a puree
• Peel and slice the Julie mango and chop into very fine pieces and set aside

For the ice-cream

• In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
• In a separate bowl lightly whisk the cream cheese, salt, and mango puree
• In a pot bring to boil the cream, milk, white sugar and corn syrup for 4 minutes exactly
• Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
• Place back on the heat and stir allowing it to slightly thicken for a minute
• Pour the hot milk mixture into the bowl of mango/cream cheese to dissolve it and remove lumps
• Pour contents into a zip lock bag
• Prepare a bowl filled with ice
• Place the zip lock bags in the ice bath and allow the mixture to completely cool
• Once cooled strain the mixture and place into a reseal able container
• Add the chopped Julie mango pieces cover and refrigerate overnight to develop flavors.
• The next morning churn the ice-cream mixture in an ice-cream maker
• Once the consistency has thicken up to soft serve pour into a metal loaf pan place a layer of parchment paper over top
• Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.