No dice, kid.
I pitched the idea of us planning and making dinner together, but Miss Mads wasn't into it.
Then I remembered the bowl for the ice cream maker had been chilling in the freezer for a good long while in anticipation of finally fulfilling its life purpose.
Miss Mads jumped on the idea of making ice cream like a 4 year old hearing the mention of the word ice cream.
So, mango ice cream was to be the project for the day. The mango gelato recipe I had was out, since it would take too long to cool down after cooking. Plus, I didn't really feel like separating approximately 542 eggs (*cough* laaaaazy). I was striking out for a good recipe on google, though.
Sounds like an opportunity for experimentation!!
The recipe I came up with is below. Personally, I would say it was about a 7.5 out of 10. I enjoyed it and would make it again, but I also feel that there is some room for improvement, since I based this off of the basic ice cream recipe from the recipe booklet that came with my ice cream maker. In future trials, I think I'm going to look at reducing the sugar and tweaking the vanilla extract.
Mango Ice Cream
Yield - about 2 quarts
2 12oz bags of frozen mango
4 tbsp mango nectar
1/2 cup sugar
1 cup 2% milk
1 cup sugar
3 cups heavy cream
1 1/2 tsp vanilla extract
Thaw the mango and discard any unripe pieces. Chop into smaller pieces (the mangoes I used were in 1-inch pieces; I went for around 1/2 inchish pieces).
Combine the mango pieces, nectar, and 1/2 cup of sugar in a bowl and let it sit for about an hour.
Strain the pieces, putting the liquid to the side, and use a food processor (or blender, or other preferred method) to puree the mangoes.
In a mixing bowl, beat the 1 cup of milk and 1 cup of sugar until combined (about a minute). Add the heavy cream, the reserved mango juice, the pureed mangoes, and the vanilla, then stir to combine.
Add the mixture to your ice cream maker, following the appropriate instructions for your maker.