Food Blog:
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New Mexico.
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Friday, January 7
Banana Mango Ice Cream
Felt like making something cold and sweet last night after a quick dinner of a cheese omelet, so I drug out the Donvier and set to work. 1 hour later I had a pint and a half solidifying in the freezer, and of course had to sample some of it while watching the Daily Show. The rum flavor is there but mild - definitely not as strong as Hagen Daaz Rum Raisin, which is almost cloying.
This turned out to be the most scoopable variety I've made so far, despite having very little fat in it. The alcohol lowers the freezing point so that's a big factor. But the base formula will definitely be used again, as its easier than keeping cream in the fridge. The sugar amount seems tiny, but don't worry, the fruit carries quite a bit of sweetness to the mix. If your banana was horribly overripe you could leave out the sugar entirely.
BANANA MANGO ICE CREAM (makes 1.5 pints)
1 5oz can condensed milk (sweetened is ok, but omit all sugar below)
3 egg yolks (rescued from making pavlova and omelets)
1t powdered ginger (optional)
1/2t lemon extract or 1T lemon juice
1 banana, fresh or frozen
1c frozen mango chunks
2T light corn syrup
2oz light rum
1oz finely chopped candied ginger (optional)
Blend together everything except the candied ginger. Because the mango and/or banana were already frozen, the mixture should be very cold and ready for the ice cream maker. Process according to directions, then when transfering to container for solid freezing, fold in the ginger candy.
Time posted: 15:52 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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