green mango-nut ice cream
Mar. 26th, 2021 02:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaWhen I was visiting Kheldor and Marianne the other day they served me homemade ice cream for breakfast (I can seriously recommend their hospitality). It tasted so good that it reminded me that it has been ages since last I made any ice cream. I just looked at my food log. By "ages" I mean that I haven't made ice cream since July of 2019. It has been even longer since I invented a new ice cream recipe (the last new entry in our ice cream book dates to 2017--but so many of them are so good that it is worth making them again).
Since coming home I have been thinking of ice cream, and finally got to a store yesterday and picked up some cream. It wasn't till I was home that I realised that it might have been smart to buy some milk too, since most ice cream recipes combine the two. However, since I didn't it seemed like a good chance to try inventing a new recipe:
Green Mango-Nut Ice Cream
4 T almond meal
~3/4 cup water
1 T honey
1 T butter
1.5 cups mango, chopped
3 T sugar
~3/4 cup avocado, mashed
1 cup cream
1/2 cup pistachios
Put almond meal into a heat-proof measuring cup and cover with enough water to make ~1 cup (or 250 ml) and stir in the butter and honey till they melt. Set it aside to cool. Meanwhile, chop the mango and pistachios. Mash the avocado and blend well with the sugar. Stir in the mango and the cream. Pour the almond water into the measuring cup used for the cream and stir to ge the last of the cream from the sides of the cup, and then stir that in to the rest of the ingredients. Add the nuts and put into the ice cream maker and freeze.
When the ice cream and thickened up enough that the stirring slows down, take open up the freezer, take out the mixing blade, set it on a plate (to catch drips), and put them into the freezer to keep cool while you work. Spoon the soft ice cream into silicone muffin cups (this makes enough to fill around 12 of them), and then put them into the freezer to harden. Then take the mixing blade out of the freezer and happily lick the ice cream off of it. Then use a stiff rubber spatula to scrape out all of the ice cream that has frozen solidly against the bottom of the ice cream maker (usually about one or two more muffin tins worth) and enjoy eating that before washing everything. Later today, or tomorrow take the frozen ice cream servings out of their muffin cups and pack them into a freezer bag or box for later.
This came out amazingly well, and I will want to make this again another time.
As always when I do something like this--I had no plan at the start of the process, other than homemade "almond milk" might be a good substitute for the milk I didn't buy. Then I saw E's jar of honey, and thought that a spoonful of that might be a good addition, and the best way to get it blended in was to put it in the almond milk whilst it was still hot. Then I thought a bit of butter might be a good touch. Having added the honey, I remembered the mango I bought yesterday, so I started chopping it. While doing that, I recalled that I had bought avocado as well, and perhaps creaming avocado and a little more sugar might be a good addition. The pistachios were inspired by the fact that the ice cream is already green, and pistachio ice cream is traditionally green.
If anyone tries this, I would love to hear what they think. If you need to do a vegan version, I think it would work fine to substitute your favourite cream alternative--be it something simple like coconut cream, or one of the more complex products you can find in a grocery store these days to fill that culinary nisch. Either skip the butter entirely, or, if you like, add a nut butter or oil instead.
Since coming home I have been thinking of ice cream, and finally got to a store yesterday and picked up some cream. It wasn't till I was home that I realised that it might have been smart to buy some milk too, since most ice cream recipes combine the two. However, since I didn't it seemed like a good chance to try inventing a new recipe:
Green Mango-Nut Ice Cream
4 T almond meal
~3/4 cup water
1 T honey
1 T butter
1.5 cups mango, chopped
3 T sugar
~3/4 cup avocado, mashed
1 cup cream
1/2 cup pistachios
Put almond meal into a heat-proof measuring cup and cover with enough water to make ~1 cup (or 250 ml) and stir in the butter and honey till they melt. Set it aside to cool. Meanwhile, chop the mango and pistachios. Mash the avocado and blend well with the sugar. Stir in the mango and the cream. Pour the almond water into the measuring cup used for the cream and stir to ge the last of the cream from the sides of the cup, and then stir that in to the rest of the ingredients. Add the nuts and put into the ice cream maker and freeze.
When the ice cream and thickened up enough that the stirring slows down, take open up the freezer, take out the mixing blade, set it on a plate (to catch drips), and put them into the freezer to keep cool while you work. Spoon the soft ice cream into silicone muffin cups (this makes enough to fill around 12 of them), and then put them into the freezer to harden. Then take the mixing blade out of the freezer and happily lick the ice cream off of it. Then use a stiff rubber spatula to scrape out all of the ice cream that has frozen solidly against the bottom of the ice cream maker (usually about one or two more muffin tins worth) and enjoy eating that before washing everything. Later today, or tomorrow take the frozen ice cream servings out of their muffin cups and pack them into a freezer bag or box for later.
This came out amazingly well, and I will want to make this again another time.
As always when I do something like this--I had no plan at the start of the process, other than homemade "almond milk" might be a good substitute for the milk I didn't buy. Then I saw E's jar of honey, and thought that a spoonful of that might be a good addition, and the best way to get it blended in was to put it in the almond milk whilst it was still hot. Then I thought a bit of butter might be a good touch. Having added the honey, I remembered the mango I bought yesterday, so I started chopping it. While doing that, I recalled that I had bought avocado as well, and perhaps creaming avocado and a little more sugar might be a good addition. The pistachios were inspired by the fact that the ice cream is already green, and pistachio ice cream is traditionally green.
If anyone tries this, I would love to hear what they think. If you need to do a vegan version, I think it would work fine to substitute your favourite cream alternative--be it something simple like coconut cream, or one of the more complex products you can find in a grocery store these days to fill that culinary nisch. Either skip the butter entirely, or, if you like, add a nut butter or oil instead.