Gelato has been on my to-make list ever since I bought my ice cream maker which was some 3 years ago. So when I saw the recipe for mango gelato in King Arthur flour’s newsletter, I knew it was time to make this icy, creamy treat.
Gelato is the Italian word for Ice cream. I searched online for the differenc between ice cream and gelato, there is a ton of information, but I understood was that gelato has less air incorporated because it is churned much slower. Also gelato uses more milk than cream, so it has less fat than ice cream. Read this post from Serious eats to get a better understanding of the differences.
We bought a crate of ripe mangoes from the Indian store and I used a couple to make this. If you don’t have fresh mangoes, then feel free to use frozen mango chunks.
- 2 Egg yolks
- 1 cup Milk
- ⅓ cup Sugar
- ¼ cup Dry milk powder preferably whole fat, but nonfat will work too
- ⅛ tsp Salt
- ⅔ cup Heavy Cream
- 4 cups Mango Puree*
- 2 tbsp Lemon juice, optional
- ¼ tsp Ground Cardamom, optional
- 3 tbsp Orange Liqueur or Vodka, optional
- Whisk the egg yolks in a bowl until creamy and smooth. Set aside.
- In a medium size saucepan, whisk milk, sugar, milk powder, and salt. Cook over medium heat, stirring frequently, until the mixture starts to simmer.
- Gradually pour some hot milk mixture into the bowl with egg yolks, whisking as you pour. Stir to combine, then transfer the entire mixture back into the saucepan.
- Place the saucepan back on the stove. Cook the custard over medium-low heat for a 2~3 minutes, stirring constantly, or until it thickens a bit and starts to coat the back of a wooden spoon.
- Remove the pan from heat and stir in the heavy cream.
- Stir in the mango mixture along with ground cardamom (if using) into the custard. Mix well, cover and refrigerate until thoroughly chilled, about 4-6 hours or overnight preferred.
- Follow your ice cream maker instructions and churn the gelato until thick, at the very end of the churning, add the liqueur and churn until well mixed.
- Transfer into an airtight freezer safe container.
- Defrost the frozen mango chunks by either leaving them at room temperature or in the microwave.
- In a blender, puree mango chunks with lemon juice until almost smooth.