Yesterday, ECG and I celebrated one year of marriage.
To celebrate, I made a simple Christina-classic.
Mango Sour Cream Ice Cream
Adapted from 125 Best Ice Cream Recipes, Linton and Linton.
This ice cream, one that I've made more frequently than any other (and I'm a frequent ice cream maker), is heady with mango. The sour cream instead of custard base is creamy and dense, tangy and rich, and adds a fresh note that is welcome when it is warm outside. Once you've tried using sour cream as an ice cream base, I think you'll find whole new ways to apply it. Although I have not yet tried it, I think this recipe would be delicious with nectarines or strawberries to replace the mangoes. Play with it and let me know what you come up with.
You will need:
2 very ripe large mangoes
Some sugar (between 1/4 cup and 3/4 cup, depending on the fruit's sweetness)
1 1/2 cups sour cream
To make the ice cream:
Peel the mangoes and cut the fruit off the pits. Place the fruit into a food processor with 1/4 cup sugar and the juice of one lime. Blend, pulsing the processor until the mixture is completely smooth. Pour the mixture into a bowl and stir in the sour cream until completely combined. Taste. Most likely at this point you will need a touch more sugar; remember, that ice cream should be a little on the sweet side, since once it is frozen, it won't taste as sweet. Add sugar as necessary. Does it taste bright enough? If not, add more lime juice. Stir again to make sure to combine all ingredients, and place the mixture in a covered container to chill (in both senses of the word) for a few hours before pouring into your ice cream maker. From here on out, follow the directions your ice cream machine provides.
This is sweet goodness, I tell you. All of it.