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Mango & Saffron Ice Cream

 
Mango & Saffron Ice Cream
Image ©
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $3.76 One serving costs about $3.76

$3.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:19%

Spoonacular Score: 19%

 

You can never have too many dessert recipes, so give Mango & Saffron Ice Cream a try. This recipe serves 1 and costs $3.76 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 927 calories, 20g of protein, and 50g of fat per serving. It is brought to you by Foodista. Summer will be even more special with this recipe. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have egg yolks, saffron, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Mango Chili Ice Cream Best Lick! 2008 Ice Cream Contest Entr, Saffron Ice Cream, and Saffron Cardamom Ice Cream.

Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Krohn Lágrima Fine Port. It has 5 out of 5 stars and a bottle costs about 20 dollars.

Krohn Lágrima Fine Port

Toffee, caramel and good maturity on this sophisticated wine. There is a spirit edge, but it works because the fruit is subservient to the maturity, ripeness and richness. The aftertaste is just perfumed.

» Get this wine on Amazon.com

Ingredients

Servings:
3
3 egg yolks
egg yolks
1.25 cups
1.25 cups light half and half
light half and half
1 cup
1 cup alphonso mango puree
alphonso mango puree
1 pinch
1 pinch saffron
saffron
0.25 cup
0.25 cup sugar
sugar
1 tsp
1 tsp vanilla
vanilla
3 egg yolks
3
egg yolks
1.25 cups light half and half
1.25 cups
light half and half
1 cup alphonso mango puree
1 cup
alphonso mango puree
1 pinch saffron
1 pinch
saffron
0.25 cup sugar
0.25 cup
sugar
1 tsp vanilla
1 tsp
vanilla

Equipment

ice cream machine
ice cream machine
plastic wrap
plastic wrap
wooden spoon
wooden spoon
mixing bowl
mixing bowl
whisk
whisk
blender
blender
sieve
sieve
frying pan
frying pan
ice cream machine
ice cream machine
plastic wrap
plastic wrap
wooden spoon
wooden spoon
mixing bowl
mixing bowl
whisk
whisk
blender
blender
sieve
sieve
frying pan
frying pan


Instructions

  1. In a large mixing bowl, cream together the yolks and sugar until smooth (about 2 minutes).
  2. Meanwhile, heat the half and half in a heavy bottomed pan to just below boiling point.
  3. Slowly, and while continuously whisking the mixture, incorporate the hot milk into the yolk mixture. It is very important that you continue whisking, else the yolks will scramble.
  4. To prepare the custard, pour the mixture back in to the pan and over medium heat, gently heat the mixture, stirring often.
  5. The mixture will start to thicken. Continue heating until the mixture coats the back of a wooden spoon and if you run your finger along the back of the spoon, the streak remains without the cream running down through the streak.
  6. Remove from heat immediately.
  7. Do not over heat as the eggs will curdle (done that before!).
  8. Whisk the mixture for a minute to stop the custard from cooking further.
  9. Strain through a fine sieve to remove any lumps or scrambles.
  10. Stir in the saffron and let sit for 5 minutes for the strands to release color (they will continue to color even after).
  11. Stir in the vanilla and mango puree till fully incorporated.
  12. Cool the mixture to room temperature.
  13. Cover the custard with plastic wrap and refrirgerate for atleast two hours until completely cold.
  14. At this point, you can process the mixture in an ice cream machine according to manufacturer's instructions.
  15. No Ice Cream Maker Instructions:
  16. Don't fret. It really is simple to make ice cream without all the gadgets. I used to be under the false impression that it was tedious and painful but seriously, it just needs a teeny bit of commitment.
  17. Once the custard mixture is cold, move it to the freezer.
  18. After about 45 minutes, check on the mixture.
  19. If it has started freezing on the edges, remove and whip up the mixture with a hand-held mixer to break the ice crystals and incorporate some air to create the fluffiness.
  20. Return to the freezer and repeat the whisking every hour, three more times.
  21. Freeze the mixture for atleast 6 hours or overnight, depending on the texture you like.
  22. Scoop and enjoy! :)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.76
Ingredient
3 egg yolks
1.25 cups light half and half
1 cup alphonso mango puree
¼ cups sugar
1 teaspoon vanilla
Price
$0.72
$0.82
$1.85
$0.07
$0.30
$3.76

Nutritional Information

Quickview
927 Calories
20g Protein
50g Total Fat
103g Carbs
22% Health Score
Limit These
Calories
927k
46%

Fat
50g
77%

  Saturated Fat
26g
167%

Carbohydrates
103g
35%

  Sugar
98g
109%

Cholesterol
689mg
230%

Sodium
213mg
9%

Alcohol
1g
8%

Get Enough Of These
Protein
20g
40%

Vitamin C
95mg
116%

Vitamin A
4608IU
92%

Selenium
41µg
60%

Vitamin B2
0.98mg
58%

Phosphorus
534mg
53%

Folate
197µg
49%

Calcium
422mg
42%

Vitamin B6
0.65mg
32%

Vitamin B5
2mg
30%

Vitamin E
4mg
30%

Vitamin B12
1µg
27%

Potassium
894mg
26%

Vitamin D
2µg
19%

Copper
0.36mg
18%

Zinc
2mg
18%

Vitamin B1
0.26mg
17%

Fiber
4g
16%

Magnesium
59mg
15%

Vitamin K
15µg
14%

Iron
2mg
11%

Manganese
0.22mg
11%

Vitamin B3
2mg
10%

covered percent of daily need

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