Cardamom Mango Ice Cream
This smooth and creamy cardamom mango ice cream is egg free, made with cream and milk flavored with cardamom seeds, and sweet mango puree.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- Ice Cream Maker
- Blender
Ingredients
- ½ cup whole milk
- 2 tsp inner cardamom seeds
- 12 oz fresh or frozen mango chunks
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 2 cups cold heavy whipping cream
- 1 tbsp vodka (optional)
Instructions
- In a saucepan, bring the milk and cardamom seeds just to a simmer. Remove from the heat, and set aside to steep for 45 minutes.
- Meanwhile, combine the chopped mango and sugar in a saucepan. Over medium heat, bring to a boil, stirring frequently, so that the mango becomes juicy and the sugar dissolves. Remove from the heat.Frozen mango is convenient for this recipe. But if using fresh mango, you'll need to peel it and remove the large pit, then weigh out 12 ounces.
- Pour the mangoes, vanilla, salt and ground cardamom into a blender. Strain (and discard) the cardamom seeds from the milk, and pour the milk into the blender. Puree the mixture until smooth. Refrigerate the mango puree in an airtight container for several hours until thoroughly chilled.
- Use an electric mixer to whip the cream until soft fluffy peaks form, then use a spatula to fold in the chilled mango puree.
- Following the manufacturer's instructions for your ice cream maker, churn the ice cream until it becomes a soft-serve consistency. Add the vodka during the last minute of churning.
- Spread the ice cream into a lidded, freezer safe container and freeze until firm, at least 8 hours, or overnight.
Notes
The vodka is optional, but lowers the freezing point of the ice cream for a smoother, creamier texture.
Homemade ice cream is best eaten within about 2 weeks.
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