“I scream, you scream, we all scream for ice cream.”  First published in 1927, those words still ring true. The joy of ice cream seems universal. I say you shouldn’t trust anyone who doesn’t like ice cream, they obviously have no inner child. Just joking… sort of.
Spring is in the air in this part of the world, and of course that means we are getting outside more and dreaming of the hot sunny days to come and sweet cool treats, like ice cream. The beauty of homemade ice-cream is that you can customize the flavour to whatever you like. For us, mango and ginger make a great combination, and by adding the ginger only at the last-minute, its flavour is subtle and charming in that “hmm, what is that?” kind of way.
If you don’t have an ice-cream maker don’t fret, try freezing this mixture in some popsicle molds!
Mango Ginger Ice Cream
This recipe makes about 5 cups of ice cream and takes about 30 minutes, not including chilling time.
|150 ml||Sweetened Condensed Milk|
|2 cups||Heavy Cream / Whipping Cream|
|2 cups||Mango Puree (Fresh or Canned)|
|½ Cup||Whole Milk|
|1 ½ tbsp.||Finely Diced Ginger|
- In a mixing bowl combine all of the ingredients except the ginger.
- Using an electric mixer, blend on medium speed for 3 to 5 minutes.
- Cover and chill overnight.
- Pour the mixture into the freeze chamber of your ice cream maker and churn as per your unit’s individual instructions.
- When the ice cream has nearly reached the desired consistency add the ginger and churned until it is evenly distributed.
- Transfer to a freezer safe container and store in the freezer for up to two weeks.
Johnson, Howard; Moll, Billy; King, Robert (1927). I scream, you scream, we all scream for Ice Cream: Popular Standard, Single Songbook. Roba Digital Sheets. ISBN 978-3841800381. Retrieved 2015-06-11.