Creamy Zucchini and Mango Ice Cream

Creamy Zucchini and Mango Ice Cream

Creamy courgette for cream chargers! Sneaking in some vegetables in your food is a great idea, and fresh zucchini can be so easy, especially paired with a bold flavor like mango. If you have young tots at home who do not want to eat fresh vegetables,

you can totally sneak in their daily portion of veggies through this simple procedure, and trust us no one will ever know the difference until told. As zucchini does not have much of taste, the mango overcomes any flavor issues quite easily and confidently. The mango theme can carry through to a mango espuma cream chargers topping – that recipe will follow, but in brief you blend the fruit add a thickening agent and then use the cream chargers to foam it up with nitrous oxide.

1 cup mango pulp
1 cup chopped zucchini
1 liter light cream
½ cup heavy cream
500 gm. sugar
1 pinch salt
2 egg yolks

Puree the zucchini till smooth and add the mango pulp. Combine the two and blend until the mixture is really smooth and creamy looking. Heat the light cream, heavy cream, salt and sugar over simmering heat till the sugar dissolves. Beat the egg yolks, and then add a tablespoon of the hot mixture to the eggs, and then slowly, add the eggs to the mix. Over simmering heat, cook till the eggs thicken the mixture and it coats the back of a spoon evenly. Remove, add the fruit puree, and let cool down. Strain and pour into an ice cream churner. Churn, according to the instruction manuals, till the mixture is smooth and mostly set. Then pour in a freezer box and freeze for 3-5 hours, or until the mixture is fully set.


More ideas for a Mango Ice Cream Recipe

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