Mango Ice Cream

An easy to make mango ice cream that does not require an ice cream maker.  I have played with the amount of mango nectar to increase the mango taste.  The flavor of this ice cream is slightly subtle.

2 1/2 Cups Fresh Mango Cut Up

2/3 Cup Sugar

3 Tablespoons Mango Nectar

1 Cup Heavy Cream

Place mango in food precessor and process until smooth.  Add mango, sugar and nectar to a bowl and stir until sugar is disolved.

Beat the cream until stiff peaks form, fold into mango mixture gently.  Spoon into shallow pan, cover and freeze until mixture is half frozen (about 1 – 1 1/2 hours).  Add to food processor and process until smooth, about 30 seconds.  Return mixture to a plastic container, cover and freeze completely.

For best results remove from freezer 10 minutes before serving.  Slices of fresh mango served with scoops of ice cream optional.

Candied Bacon and Bourbon Ice Cream

3 tablespoons butter cubed
¾ cup brown sugar or maple sugar
¼ teaspoon kosher or sea salt
1⅔ cups heavy cream
1¼ cups whole milk
6 large egg yolks
½ teaspoon pure vanilla extract
Pinch of ground cinnamon
3 tablespoons bourbon

Candied Bacon
12 strips bacon
⅓ cup brown sugar
1 tablespoon bourbon
¼ teaspoon cayenne pepper

Melt the butter in a  saucepan over medium-high heat. Stir in the brown sugar and salt. Let the mixture come to a low boil and cook for 1½ minutes, stirring frequently. Remove from the heat and add ⅔ cup of the cream, stirring until smooth. Transfer the mixture into a large bowl.

In the same saucepan, warm the remaining 1 cup cream and the milk. In a separate bowl, whisk together the egg yolks. Slowly pour the warm cream and milk mixture into the egg yolks, whisking constantly, then add the mixture into the saucepan. Stir the mixture constantly over medium heat, make sure you scrape the bottom as you stir, until the mixture thickens and coats a spatula.

Pour the custard through a mesh strainer and stir it into the butter-cream mixture over an ice bath until cool. Add the vanilla and cinnamon.  Chill the mixture thoroughly in the refrigerator.

To make the candied bacon, preheat the oven to 325 degrees.  Line a baking sheet with aluminum foil and set a wire cooling rack on top.

In a  bowl, combine the bacon with the brown sugar, bourbon, cayenne, and several generous turns of black pepper. place the bacon strips on the wire rack and put in the oven.

Cook the bacon for about 12 minutes. Turn the bacon strips over and bake for about another 6 minutes. Turn again and continue to bake until the strips are a dark mahogany color but are not burnt.  Cooking time greatly depends upon the thickness of your bacon, so watch carefully as the bacon nears near the end of the recommended baking time.

Remove the bacon from the oven, wait 30 seconds or so before removing the strips from the wire rack.

Add  3 tablespoons bourbon to the chilled ice cream custard, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Chop the cooled bacon into bite size or smaller pieces. When the ice cream has finished churning, fold in the pieces of candied bacon.

Transfer to a container and place in freezer until ice cream achieves desired consistency.

Olive Oil Ice Cream

  • 1¼ cups heavy cream
  • 1½ cups plus 2 tablespoons whole milk
  • ½ cup plus 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 8 large egg yolks
  • ½ cup extra-virgin olive oil, plus more for serving
  • Flaky sea salt, such as Maldon
  • Special Equipment: Immersion blender

Add the cream and milk to a double boiler or a heatproof bowl set over a saucepan of gently simmering water. Whisk in ½ cup of sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising.

Meanwhile, prepare an ice bath in a large bowl. Set aside.

In a medium bowl whisk together the egg yolks with the remaining 2 tablespoons sugar until uniform. While whisking, add a splash of the hot mixture to the yolks. Continue to add the hot mixture, whisking it in bit by bit, until you’ve added about half.

Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard, if the trail left by your finger stays separated, the custard is ready to be cooled.

Strain the custard into a bowl.  Using an immersion blender, blend the custard until emulsified. Set the bowl over the prepared ice bath and stir for 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours.

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions. Churn the ice cream until the texture resembles soft serve.  Transfer the ice cream to a storage container and freeze until hardened to your desired consistency.

Serve the ice cream topped with a drizzle of olive oil and a few flakes of sea salt. The ice cream will keep, frozen, for up to 7 days.

Lavender Ice Cream

More and more lavender farms are popping up all over the South. So with that in mind I share this easy lavender ice cream:

½ cup heavy cream
1½ cups buttermilk
¾ cup sugar
2 teaspoons dried lavender buds

equipment: Ice Cream Maker

In a large bowl, whisk together the cream, buttermilk, and sugar until the sugar is dissolved. Stir in the lavender. Cover and refrigerate for 12 hours or longer if you want a stronger lavender flavor.

Strain out the lavender and discard it. Freeze the cream mixture according to your ice cream maker’s instructions.”