cardamon scented mango ice cream

by Chen

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Too many ripe mangos? Churn some ice cream.

Are you thinking about making smoothie? I am neither a big fan of smoothie nor the one who can eat a bunch of mangos per day. So a better way to consume several soon-to-death mangos is to make ice cream.

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One great thing about the base for this ice cream is that it is egg-free, which means that there is no tempering or straining needed. I do try to be bold here by adding cardamon. It gives a lovely lemony hint and makes everything extraordinarily exotic.

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cardamon scented mango ice cream
Makes 1 1/2 qt

2 cups heavy cream
1 cup milk
1/3 cup sugar
1/2 tsp ground cardamon
puree from 3 medium ripe mangos

Combine the cream, milk, sugar, and cardamon in a sauce pan. Bring to a simmer over meium-low heat. Stir frequently until the sugar dissolves. Remove from the heat and let the mixture cool slightly. Whisk in the mango puree and let cool to room temperature. Cover and chill overnight.

Churn the ice cream in prepared ice cream maker according to manufacturer’s instructions. Freeze in an airtight container until ready to serve.

Optional: Scoop the ice cream into parchment lined muffin tins to make individual servings.

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