Homemade Peach-Mango Ice Cream

June 21, 2019 Dexie Jane easy ice cream recipes, fruit dessert, Fruit Desserts, homemade ice cream, homemade peach-mango ice cream, how-to make ice cream, ice cream, Ice Cream Flavors, ice cream recipes, ice cream summer solstice, making ice cream, peach-mango ice cream, summer dessert, summer desserts

Happy Summer Solstice! What better way to celebrate the first day of Summer but with ice cream? 🍨🍦 Homemade Peach-Mango Ice Cream to be exact. Although technically I actually made this a week and a half ago. I’m just saying, let’s celebrate summer with ice cream and you can make this yourself any day of the summer of this year or any year for that matter.

Homemade Peach-Mango Ice Cream

Print Recipe

Ingredients

2 cups heavy cream (divided)
1 1/2 cups milk
1 1/2 cups granulated sugar
pinch of salt
1 tsp vanilla extract
6 egg yolks
ice water bath (ice cubes and cold water)
2 ripe mangoes
3 ripe peaches
1 tbsp lemon juice
ice cream salt
1 bag crushed ice ice

Instructions

Chill the ice cream canister and ice cream paddle in the freezer overnight. In a pot, combine milk, 1 cup of cream, 1 cup of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla extract. Cover, remove from the heat and let it stand for 30 minutes.
Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
Make an ice water bath in a large bowl: cold water plus ice cubes.
Pour the remaining cream in a separate bowl. Pour the warm custard over mesh strainer to catch the curdles that were formed. Stir everything together then place in the ice bath to cool down.
Transfer the mixture into the chilled canister. Cover then chill in the fridge overnight.
The next day, assemble the ice cream maker. Follow your ice cream maker's instruction for churning. Alternate pouring the crushed ice and ice cream salt into the barrel. Let it churn.
While the ice cream is churning, make your fruit component. Peel the mangoes and peaches. Discard the seeds. Chop the fruits into small pieces. Transfer into a pot with 1/2 cup of sugar and lemon juice. Stir and cool until sugar dissolves. Strain most of the liquid to make sure the ice cream solidifies. Transfer in a blender/bullet to puree slightly. Store it in the fridge to chill until it's time to add into the custard base that's churning.
When the ice cream maker starts to slow down a bit, turn it off and add the fruit mixture. Assemble it back up to continue churning. This type of ice cream maker will turn off itself once the ice cream is ready.
This is ready to serve as soft ice cream but for more ice cream consistency chill in the freezer overnight.
Transfer the freshly churned ice cream into a container. Cover tightly with saran wrap then freeze overnight.