Mango Ginger Ice-Cream
I recently acquired an ice cream maker through a miracle. If you’d like to read about this miracle, you can find a link to that story at the bottom of this post.
It’s been years since I had ice cream. I made this low fat ice cream with a almond milk custard base and it was pretty delicious.
Ingredients
Two cups of almond milk
One third of a cup of maple syrup
Large dash of vanilla essence
Teaspoon of salt
Three egg yolks
Two tablespoons of corn starch
Three cups of chopped mango
Half a cup of chopped dates
Half cup of chopped crystallized ginger
Instructions
Combine almond milk, vanilla essence, salt, two cups of chopped mango, and maple syrup in a saucepan and bring to a simmer. Allow the mixture to cook on a low heat until the mango has broken down.
Use a whisk or a wand (I used a wand) to make the mixture really smooth.
Sift in the corn flour and whisk thoroughly to avoid lumps forming. Stir constantly over a low heat until the mixture thickens. Whisk in three egg yolks.
Continue whisking the mixture over the low heat for about three minutes to cook the yolks (you must continue to whisk the mixture, or the yolks will cook in separate little lumps.
Remove the mixture from the heat.
Chop the dates and crystalized ginger until the pieces are very tiny (large pieces will become stuck in the ice-cream maker and strain the motor.
Take the third cup of mango pieces and cut very, very fine. The other two cups will be completely smooshed so I thought it would be a good idea to add some pieces. Again, keep them small, otherwise it won’t really work when it comes time to churn your ice-cream.
Add to the custard mixture. Mix in the ginger and nuts.
Cover the mixture with cling wrap and allow it to cool down completely in the fridge. (This will take about three hours and it’s important to wait).
When the mixture is cool, pour it into the ice cream churn. It will take about 30 minutes to turn into a delicious soft serve ice cream.
Tips.
Crystallized ginger does contain a fair bit of refined white sugar. This is the one exception I make to my avoidance of cane sugar. If you don’t want to make this exception, a teaspoon of powdered ginger will make a good substitute.
