Strawberry Mango Ice Recipes
STRAWBERRY-MANGO ICE
Provided by Food Network Kitchen
Time 4h5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.
Nutrition Facts : Calories 67 calorie, Fat 0 grams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 0 grams
STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT
Inspired by The Mastercard (a frozen strawberry-mango concoction that is served on Royal Caribbean® cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 14h
Yield 8
Number Of Ingredients 7
Steps:
- Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
- Whisk egg yolks in a small bowl until pale yellow.
- Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
- Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
- Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
- Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
- Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.
Nutrition Facts : Calories 266 calories, Carbohydrate 36.7 g, Cholesterol 110.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 41.3 mg, Sugar 31 g
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- Chill the stand mixer bowl and whisk attachment in the freezer 15 mins prior to making the ice cream. Ensure the whipped cream is chilled and in the refrigerator until ready to use.
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