Mango Melon Ice Cream (no ice cream maker needed)

Mango-Melon Ice Cream 2 marthafied

Yesterday I introduced you to my favorite Ben & Jerry’s ice cream flavor – Cherry Garcia – with my homemade substitute Cherry and Dark Chocolate Ice Cream. Today’s ice cream recipe is based on one of my all-time favorite Finnish ice cream flavors which is Mango Melon. No summer is complete without at least one scoop of Mango Melon.
I have tried to recreate that same fresh – a little bit of melon and a lot of mango – taste with my homemade Mango Melon Ice Cream. The ice cream base recipe is based on the same no-churn ice cream recipe by Mary Berry that I used for the Cherry and Dark Chocolate Ice Cream yesterday. This recipe is so easy to do that I have another tub of Mango Melon Ice Cream freezing in my freezer once again. Looks like I am living an Indian Ice Cream Summer!

Mango-Melon Ice Cream 4 marthafied

Mango Melon Ice Cream

Preparation time: 1 hour (+freezing time)
Serves: 6-8

Ingredients:
Ice Cream Base:

4 large eggs separated
100g caster sugar
300 ml whipping cream

Mango Melon Flavor:
1/2 Galia Melon
1/2 cup of chopped Mango (2 mangoes)
4-5 slices of Mango

Directions:
To make the flavor:
Peel and chop the melon into small pieces. Peel the mangoes. Separate 4-5 slices, then chop the rest of the mangoes into small pieces. In a bowl mix the chopped mango with the chopped melon. Mash them slightly.

Mango and Melon marthafied

Transfer the mango-melon mash into a blender and blend until smooth. Set aside.

Mango-Melon Puree and Melon marthafied

Chop the remaining 4-5 slices of mango into smallish pieces and set aside.

Mango marthafied

To make the ice cream:
Separate the egg whites from the egg yolks. In a large bowl whisk the egg whites until stiff peaks form when you remove the whisk.

Egg Whites marthafied
Steadily in small batches whisk the caster sugar into the egg whites. Continue to whisk until the mixture is stiff and glossy.

Meringue marthafied

In another large bowl whisk the whipping cream until soft peaks form when you remove the whisk. Take care not to over-whisk.

Whipped Cream marthafied

In a small bowl whisk the egg yolks with a fork for a couple of seconds, so that the texture breaks. Gently fold the whipped cream and the egg yolks into the egg whites. Take care not to knock any air out of the ice cream mixture.

Ice Cream 3 marthafied

Gently add the mango melon puree followed by the mango pieces. Gently mix well. Transfer the Mango Melon Ice Cream into a freezer-proof dish and place into the freezer for at least 2-4 hours (preferably overnight).

Mango-Melon Ice Cream mathafiedMango-Melon Ice Cream 5 marthafied

Ice Cream Base Recipe: Mary Berry

Mango Melon Ice Cream

Serving Size: 6-8

Mango Melon Ice Cream

Ingredients

  • Ice Cream Base:
  • 4 large eggs separated
  • 100g caster sugar
  • 300 ml whipping cream
  • Mango Melon Flavor:
  • 1/2 Galia Melon
  • 1/2 cup of chopped Mango (2 mangoes)
  • 4-5 slices of Mango

Instructions

  1. To make the flavoring:
  2. Peel and chop the melon into small pieces.
  3. Peel the mangoes.
  4. Separate 4-5 slices, then chop the rest of the mangoes into small pieces.
  5. In a bowl mix the chopped mango with the chopped melon.
  6. Mash them slightly.
  7. Transfer the mango-melon mash into a blender and blend until smooth. Set aside.
  8. Chop the remaining 4-5 slices of mango into smallish pieces and set aside.
  9. To make the ice cream:
  10. Separate the egg whites from the egg yolks.
  11. In a large bowl whisk the egg whites until stiff peaks form when you remove the whisk.
  12. Steadily in small batches whisk the caster sugar into the egg whites. Continue to whisk until the mixture is stiff and glossy.
  13. In another large bowl whisk the whipping cream until soft peaks form when you remove the whisk. Take care not to over-whisk.
  14. In a small bowl whisk the egg yolks with a fork for a couple of seconds, so that the texture breaks.
  15. Gently fold the whipped cream and the egg yolks into the egg whites. Take care not to knock any air out of the ice cream mixture.
  16. Gently add the mango melon puree followed by the mango pieces. Gently mix well. Transfer the Mango Melon Ice Cream into a freezer-proof dish and place into the freezer for at least 2-4 hours (preferably overnight).

Notes

This recipe contains raw eggs.

http://www.fashionaddictedfoodies.com/2013/09/05/mango-melon-ice-cream/