Cuisinart ICE30BCU, Руководство пользователя

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23
Mango Gelato
Serves 6-8
700g 2.5cm mango cubes (thawed, if frozen)
110ml mango juice
440ml milk
225g sugar
50g fat free powdered milk
8 large egg yolks
220ml single cream
1 tsp vanilla extract
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Place mango cubes in a food processor fitted with the metal “s” blade or in a blender (if using a blender, use
350g at a time for best results). Process until completely puréed and smooth, you will have approximately
600ml mango purée.
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Stir in the mango juice and chill.
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Meanwhile place the milk, sugar and powdered milk in a large saucepan. Bring to a simmer over a medium
heat and stir to dissolve the sugar. Keep warm over low heat.
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Place the egg yolks in a medium bowl and whisk until thickened, approximately 2 minutes. Whilst whisking,
slowly add 200ml of the hot milk/sugar mixture and whisk until blended. Stir the egg mixture back into the
saucepan; increase heat to medium.
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Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce. Strain
the custard through a fine mesh strainer into a medium bowl.
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Stir in light cream, reserved mango purée and vanilla. Cover and chill for at least 6 hours before continuing.
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Turn the appliance on and pour the chilled mixture into the freezer bowl and leave the ice cream to churn,
20-25 minutes.
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The Gelato will produce a soft, creamy texture. For a firm ice cream, transfer to an air tight container and
place in the freezer for 2 hours.