I know we are having record low temperatures this winter, but that didn’t stop us from making and eating ice cream. My latest kitchen acquisition is a Cuisinart 2 qt Ice cream maker. I am not a big ice cream eater, but my DH absolutely loves it and keeps buying them whenever they are on sale.
I read these articles and I was totally shocked how many artificial chemicals are used in commercial ice creams. I almost fell over when I read that not even vanilla flavoring is real (strawberry or cherry or anything for that matter). So I decided that we either make our own ice cream or eat nothing unless it has ingredients we can recognize, pronounce and the list is not as tall as me.
Then before Christmas, we saw this in BJ’s for $34.99. We went home at night with a brand new appliance. Since then, I made Vanilla ice cream (and yes with real vanilla extract—thank you very much.. I’m actually in the look for vanilla bean.. does anyone have any suggestions where to get those??), Kahlua Ice cream and this Mango ice cream. Its so much cheaper too, about 1.5 qts of ice cream for under $5 .
This recipe is adapted from Priya @ Akshayapaatram’s Mango ice cream. Thanks Priya for inspiring me to make ice creams at home. Next on my to-make is her Dulche leche ice cream. If you want to make this recipe please see my notes below.
Mango Ice cream
- 1 cup Sugar - (or to taste)
- 1 can Mango pulp – , 34oz.
- 2 tsps Cardamom powder
- Blend using a hand blender, half& half, sugar, mango pulp and cardamom in a large bowl. Make sure that the sugar is well mixed in. Pour into the ice cream maker and follow manufacturer’s instructions.