This delightful summer treat is made with real fruit, milk, honey, and heavy cream, this creamy dessert is sure to put a smile on your face.
– mango puree (about 2 big ripened mangos) – lemon juice – heavy cream – whole milk – granulated sugar – raw honey
Peel the mangoes and remove the stone from the inside. Cut the mango pulp into pieces and place them in a blender. Add the lemon juice to the blender and puree the mango until smooth.
In a saucepan, combine the ice cream base, which is heavy cream, milk, sugar, and honey. Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 180F.
Remove the saucepan from the heat and pour the hot milk mixture over the mango puree in the blender. Blend until the mango mixture is smooth and fully combined.
Place the blender bowl with the mixture in a larger bowl with icy water to cool down.
Pour the mixture into the ice cream maker and churn it until it reaches a smooth and creamy. Transfer the ice cream to a freezer-safe container and freeze for 2-4 hours.
When the mixture is cooled, pour it into a shallow air-tight container with a lid and place it in the refrigerator for 2 hours. This will allow the flavors to blend.
After cooling, place the container in the freezer. You can also use a loaf pan to freeze the ice cream, but you have to cover it with aluminum foil or plastic wrap.
Set the timer for 45 minutes, and then take the container out and stir the mixture with a fork. Continue doing this every 45 minutes for about 4 hours until the mixture is frozen.
Let it sit at room temperature to soften. Scoop the ice cream into bowls and serve immediately, garnished with fresh mango slices, mint leaves, or a drizzle of honey.