History · Mango ice cream · Cook With Precision

Ingredients

850 g Mango pulp

250 g Cream

46 g Brown sugar

4 g Salt

40 g Coconut liqeur

2 Egg yolk (L)

0.65 g Cardamom pods

0.4 g Xanthan

1.8 g Gelatin

18 g Dextrose

Note

Notes for next time: try and increase dextrose and decrease brown sugar, maybe more salt

Steps

1

Put cream, sugar and eggs in pot and combine with hand blender.

Blend salt and Xanthan gum together to prevent clumping.

Soak sheet gelatin in water.

2

Heat cream mixture to 80°C, take off heat, add rest of ingredients and blend with hand blender.

Let mixture cool to room temperature, then rest in fridge for 24 hours.

3

Put in ice cream machine!