Mango Chamoy Ice Cream Recipe
A fresh, creamy mango custard-style ice cream with a sticky chamoy ribbon...
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Equipment
Ingredients
- ¾ cup chamoy - must be completely cool!
- 1 ½ cups mango purée - peeled and seeds removed
- 1 ½ cups half and half
- ⅓ cup sugar - I like turbinado
- ½ teaspoon fine sea salt
- 4 egg yolks - thoroughly beaten
- 1 teaspoon vanilla
Instructions
- Add the prepared mangoes to a blender or processor, and purée until smooth.
- Heat the half and half, sugar, and salt in a saucepan over medium-high heat.
- Temper the eggs. See Notes below.
- Add the tempered eggs into the remaining hot half and half. Reheat slowly to avoid curdling. Again - DO NOT BOIL. The mixture should thicken.
- Once the mixture is cool (doesn't have to be cold), whisk in the vanilla and mango purée.
- Chill thoroughly.
- Freeze the custard according to the manufacturer’s instructions.
- Add ½ of the custard to a loaf pan or ice cream storage container. Drop chamoy by spoonfuls. Cover with the remaining custard. Freeze until ready to serve.
Notes
*Tempering eggs is a culinary technique used to gradually raise the temperature of eggs to prevent them from curdling or scrambling when they are added to a hot mixture. This process is particularly important in recipes that require the eggs to thicken sauces, custards, or other mixtures without forming lumps.
Nutrition
Serving: 1scoop | Calories: 132kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com