ice cream – KP The Real

Refreshing and sexy. Something about mango and cardamom just tastes sultry. Inspired by the Indian beverage, this ice cream is a mix or fresh mango, milk, and Siggi’s drinkable yogurt. The yogurt is not heated in this process, hoping to preserve it’s healthful bacteria. The fresh mango brings natural sweetness, and is a low calorie but highly nutritious fruit.

You will need an ice cream machine and 2 days to allow for ice cream base to cool for at least 8 hours. Makes 4-6 servings.

1 cup strained, fresh mango puree (1 large mango)
1 cup whole or 2 % milk
1/3 cup + 2 tsp cane sugar
1/8 tsp salt
1/4 tsp ground cardamom
4 egg yolks
1 1/2 cup Siggi’s Plain Drinkable Yogurt

Put freezer bowl of ice cream maker in your freezer. Remove mango skin, and the flesh from the pit. Puree mango flesh in a blender and then pour through a fine strainer. You will need 1 cup of mango puree. In a sauce pan, combine puree, milk, sugar, salt, and cardamom. Wisk to combine and place over medium heat, whisking often. Heat until warm. Whisk together egg yolks then temper with warm mango and milk. Return tempered yolk mixture to the sauce pan and whisk, until tiny bubbles appear. Continue to whisk with temp on medium-low, until mixture thickens. Remove from heat allow to cool, then stir in yogurt. Place mixture in the refrigerator and chill over night. When thuroughly cooled, place in ice cream machine and churn until fozen. Enjoy right away or freeze in an airtight container.

This is a light, frosty ice cream base that pairs nicely with the fresh basil of summer. I used what I had on hand, 1/2 and 1/2, and 2% milk, and liked the outcome. By infusing the milk base with basil you achieve a subtle, even surprising basil flavor, without chunks of the herb ending up on your palate or in your teeth.

Fairly easy. Active time: 1 1/2 hours. Wait time: 4-6 hours Requires an ice cream maker.

2 cups loosely packed whole, fresh basil leaves
1 cup 2% milk
2 cups 1/2 and 1/2
3/4 cup + 1 tsp cane sugar
1 tsp lemon zest
1/4 tsp kosher salt
2 tsp vanilla extract
6 egg yolks
3/4 cup chopped dark chocolate

Combine basil through salt in a small sauce pan. Slowly bring to a light simmer. Reduce heat to low and allow to steep for 30 minutes, stirring occasionally. This will infuse the milk with the flavor of basil. While the milk steeps, crack eggs, separating yolks from whites. Save the whites for another use (breakfast). Put the yolks into a medium bowl, add vanilla, and whisk to combine. After 30 minutes has passed, strain the milk mixture, discard the basil leaves and return milk to the saucepan and place pan over low/medium heat. Now you will need to *temper the egg yolks.

Tempering the egg yolks slowly, and carefully brings up their temperature so they do not curdle or scramble when combined with the warm milk mixture.

You have the pan of milk, slightly warm, and a bowl of yolks. Place a kitchen towel under the bowl of yolks to secure it in place on the counter. Carefully pour about 1/3 cup of the milk into the bowl of yolks, while whisking the yolks. That is tempering. Now slowly pour the yolk mixture into the pan with the milk mixture, whisking the pan of milk. Use a rubber spatula to get all the egg mixture into the pan. Heat the pan on low, whisking for a few minutes. Pour the mixture into a bowl, add 1/4 of the chopped chocolate and refrigerate 6 hours or overnight. Make sure you also freeze the container of your ice cream maker overnight. After the ice cream base is cold, pour into ice cream maker along with the remaining chopped chocolate and follow machines instructions. After it’s thickened into ice cream place in a freezer safe container and freeze.

Tag: ice cream

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