I am in absolute heaven this time of year. Mango heaven. One of my favorite fruits has made its appearance and the season is too short. When we drive by mango groves and have to stop for topes, those annoying Mexican speed bumps, niños run up to us with bags of mangoes bursting with ripeness. The price is so low and the fruit so beautiful and fragrant, we have to buy at least twenty mangoes, knowing we already have twenty more at home. What can we do but make Grand Marnier Mango Ice Cream?
This recipe is lower in fat and sugar than most ice cream recipes. If you want to increase both, see the notes below. Use organic ingredients if you can find them. I used eggs from free-range chickens, organic sugar, and raw milk and cream, antibiotic- and hormone-free.
Grand Marnier Mango Ice Cream
- 1 1/2 cups (360 ml.) raw cream
- 1 1/2 cups (360 ml.) raw milk
- 3 whole eggs or 6 eggs yolks
- 1/4 cup (60 ml.) organic sugar
- 2 teaspoons vanilla
- 3 tablespoon Grand Marnier or Vodka (optional)
- 1 cup (60 ml.) cubed mango
Read recipe through completely, and assemble and measure ingredients.
Heat cream and milk over medium-low heat until hot, but not simmering. Turn off heat and add sugar, stirring until dissolved. Whisk 1 cup of hot cream/milk mixture into beaten eggs. Gradually pour egg mixture back into the pan of hot cream and milk, whisking constantly. Return the pan to the stove over medium-low heat and stir or whisk constantly, cooking until mixture thickens and can coat the back of a wooden spoon and leaves a line when you wipe your finger across the back of the spoon.
Immediately remove the pan from the stove, and continue stirring until the custard is cooler. If this is not done, the residual heat will continue to cook the custard, possibly causing it to break. Even if it does break — and you will know if this happens by the appearance of small curds — whisk very vigorously until it is smooth again. If you are very particular about achieving the smoothest ice cream, you can pour it through a sieve, but I rarely do this. Add vanilla and Grand Marnier.
Refrigerate the custard and the ice cream machine canister overnight. Unless your freezer is already extremely cold, you will need to lower the temperature setting for 24 hours so that the canister is frozen rock hard. If you can shake the canister and hear gurgles, it is not frozen enough.
Pour the cold custard into the ice-cold canister and follow instructions for your ice cream maker. As soon as the custard goes into the ice cream maker, quickly cube 1 cup of mango and put it in the freezer, spread out on a plate. The fruit needs to be ice cold, but not frozen, when it is added to the ice cream. Add the mango when the ice cream is just minutes short of being done. You may need to use your ice cream maker a few times to get a feel for its appearance when it is thick enough, but not too thick, to stop the ice cream maker from turning. If it is too thick to continue churning, work the mango into the ice cream with a spatula.
It is recommended by many cookbooks that homemade ice cream be placed in the freezer to “ripen” — to freeze until firmer. If you like soft-serve style ice cream, don’t wait. Dish up and rejoice that it is mango season. If you do put it in the freezer, take it out for 15 minutes or longer to soften before serving.
Our ice cream maker is made by Cuisinart. I recommend it without reservations. It is a bit on the noisy side, but maybe all the counter-top models are. At a price of around $50, this one has repaid us many times over with quality ice cream. It came with two canisters, both kept in the freezer, ready to go, so I can make two different flavors, back to back. It makes ice cream in about 20-25 minutes and cleans easily.
One big plus for making your own ice cream is that you know exactly what went in it, and can avoid the strange ingredients in most commercial ice creams. If you love ice cream, treat your self to an ice cream maker.
Homemade ice cream becomes much harder in the freezer than commercially made ice cream. This is because commercial ice cream makers use emulsifiers, anti-crystallization ingredients and stabilizers to maintain a soft consistency.
To achieve softer homemade ice cream, increase the amount of fat, by using two cups of cream to one cup of milk, as fat does not freeze. Use all yolks, instead of whole eggs to increase the fat content. Also, increase the sugar to as much as 3/4 of a cup to a combined three cups of milk and cream, as it, too, does not freeze. Finally, alcohol inhibits freezing. Add up to one tablespoon of vodka or flavored liqueur, such as Grand Marnier or Kirsch, for each one cup of combined cream and milk.