Mango Ice Cream

Fruit ice cream consists of pureed fruits with cream or yoghurt, sugar and a little egg white. To attain a smooth fruit ice cream, it has to be stirred during freezing - this is achieved best in an ice cream maker.

Note:  Home-made fruit ice cream does not contain any conserving agents, thus it is suitable for immediate consumption.  If you want to store in the freezer for a few days, I suggest that you add fruit ice cream stabilizer i.e. Fruchteisbasis (from Hobbybäcker) or Ice Cream Stabilizer (note:  there seems to be no Fruit Ice Cream Stabilizer available) in order to avoid ice crystals from forming.  Only use ripe fruits and fresh eggs!

Basic Fruit Ice Cream Recipe
Ingredients;
1 medium-sized ripe mango, to be cut into pieces and pureed (yields about 350 g)
100 g fine sugar
1 tbsp freshly squeezed lemon juice
150 ml fresh cream
2 tbsp egg white
20 g fruit ice cream stabilizer

Method:
In a bowl, mix pureed mango, sugar and lemon juice together.  Whisk egg white and fresh cream separately until stiff.  Mix all ingredients together and prepare ice cream in the ice cream maker.  Set timer to 50 minutes.

Once done, remove tub from ice cream maker and transfer to a container.  Freeze for a few hours before serving.

Note:  If canned fruits are used, reduce amount of sugar to half.

Bon Appetit!