Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Mango & Saffron Ice Cream

 
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 lunch,main course,main dish,dinner
spoonacular Score:65%

Spoonacular Score: 65%

 

You can never have too many dessert recipes, so give Mango & Saffron Ice Cream a try. For $3.76 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 925 calories, 20g of protein, and 50g of fat. 1 person has made this recipe and would make it again. Summer will be even more special with this recipe. If you have vanilla, half and half, generous of saffron, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Try Strawberry Cookies and Cream Ice Cream, Mango Sauce With Cardamom And Saffron, and Avocado Ice Cream for similar recipes.

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 mango puree
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 mango puree
1 cup
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 mango puree
¼ cups sugar
1 teaspoon vanilla
Price
$0.72
$0.82
$1.85
$0.07
$0.30
$3.76

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Disclaimer

Nutritional Information

Quickview
925k Calories
19g Protein
50g Total Fat
103g Carbs
23% Health Score
Limit These
Calories
925k
46%

Fat
50g
77%

  Saturated Fat
27g
169%

Carbohydrates
103g
35%

  Sugar
86g
96%

Cholesterol
697mg
233%

Sodium
153mg
7%

Alcohol
1g
8%

Get Enough Of These
Protein
19g
39%

Vitamin C
95mg
116%

Vitamin A
4608IU
92%

Selenium
37µg
54%

Phosphorus
534mg
53%

Vitamin B2
0.85mg
50%

Folate
197µg
49%

Calcium
416mg
42%

Vitamin B12
2µg
34%

Vitamin E
4mg
31%

Vitamin B6
0.61mg
31%

Vitamin B5
2mg
30%

Potassium
888mg
25%

Vitamin D
3µg
23%

Zinc
3mg
20%

Vitamin B1
0.27mg
18%

Copper
0.36mg
18%

Fiber
4g
16%

Magnesium
59mg
15%

Vitamin K
15µg
14%

Iron
2mg
12%

Manganese
0.22mg
11%

Vitamin B3
1mg
10%

covered percent of daily need

Related Recipes