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Dans la lune

February 15, 2020

Mango ice cream with compressor machine

Homemade Mango ice cream with compressor machine

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Homemade Mango ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 75g white sugar
  • 300g milk
  • 30g inverted sugar syrup
  • 2 tbsp glucose powder
  • 160g heavy cream
  • 1 mango

Instructions

  • 1. Dice the the mango. Puree using a blender, food processor or stick blender as you prefer. Set aside.
  • 2. In a bowl, add egg yolk.
  • 3. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 4. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 5. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add the inverted sugar syrup and the glucose powder. Mix well to melt. Let it cool down completely in a water bath.
  • 6. Once the milk mixture is cooled completely, add heavy cream and the mango puree. Whisk until combined.
  • 7. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
  • 8. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

We use a Cuisinart ICE 100 but any other similar compressor machine will do...

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