Friday, May 27, 2011

Mango Vanilla Bean Ice Cream

Mango Vanilla Bean Ice Cream

4 large, ripe mangos
2 cups heavy cream
1/3 cup granulated sugar
1 Tablespoons vanilla bean paste
1 Tablespoon pure vanilla extract
Pinch of fine grain sea salt

1. In a food processor, puree the mango pulp until very smooth.

2. Strain the pureed mango through a mesh strainer to remove any fibers.

3. Pour the mango puree back into the food processor and add in the cream, sugar, vanilla bean paste, vanilla extract and salt. Puree until smooth.

4. Pour into a container and chill in the refrigerator until cold, about an hour.

5. Pour into a 1 ½ quart or larger ice cream maker and churn until a firm soft serve, 30-35 minutes.

6. Pour into a freezer-safe container and freeze until firm.

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