Mango Swirl Ice Cream with Baileys & Brown Bread – Mango Madness Month
Okay, so this is the last recipe for Mango Madness month – and for all those of you who are tired of looking at recipes that revolve around the fruit, after this recipe I will move on to making food with other ingredients…I promise!
It is a nightmare to capture frozen treats on camera specially when you don’t have the luxury of working in an organized air conditioned studio. The ice cream keeps melting and running all over the place…phew!
All that ranting aside, the ice cream is delicious – the baileys tastes so wonderful with the mango. I created swirls with mango puree to create visual appeal as well as to make its flavor unpredictable. If don’t feel like making the swirls, just add the puree to the ice cream and mix it completely – that should taste pretty great too. Now, lets talk about the weird ingredient in the recipe – the brown bread. Yes, as unusual it may sound the bread adds this amazing texture to the ice cream and cuts down on the number of times you would have to churn it. You use the bread as is – no need for toasting or anything of that sort…just pulse it in your food processor to form crumbs – no need to even take out the corners.
This ice cream is not as creamy as your regular ice cream and has some ice crystals as well – I like it that way because this way the taste resembles that of kulfi and also because I don’t own an ice cream maker. But if you happen to have one – feel free to make this in your ice cream maker, it will turn out smoother and creamier. I also replaced 1 cup from the total amount of cream with plain yogurt to cut down on some calories, but the yogurt also adds a subtle tang to the ice cream that somehow works really well with the baileys and mango.
Its an easy recipe and you don’t need too many ingredients. So give it a try and oh, yeah skip the baileys if making for kids!
Serving 6 to 8
Prepairing time 25 minutes plus freezing time
Thing you will need
4 egg yolks
1 cup milk
1 cup sugar
1/2 cup baileys
4 slices of brown bread, pulsed into crumbs
1 1/4 cup whipping cream
1 cup greek yogurt
puree of one mango
- In a deep saucepan, combine sugar and milk and bring it to a simmer while stirring continuously. You want the sugar to dissolve completely. Once it dissolves, turn the heat off and keep aside.
- In a separate bowl, whisk egg yolks till they become slightly pale.
- Now adding one ladle-full milk mixture at a time whisk the eggs till the liquid is mixed completely. You want to temper the eggs – which basically means bring the egg to the temperature of the warm milk liquid so that they don’t scramble. Repeat this step till all the milk mixture is incorporated.
- Put the mixture back into the saucepan & on to the heat – continue to stir on medium low till it thickens to form a custard and coats the back of a wooden spoon. Turn the heat off, keep aside.
- Once this mixture cools down a bit – add bread and baileys. Mix to combine well and refrigerate for 30 minutes.
- Whip the cream lightly till it forms soft peaks.
- Once the custard mixture is cooled, mix in the cream and yogurt and mix well with a hand held blender – just so that everything forms into a smooth mixture. NOTE: if you don’t want to make mango swirls – mix in the mango puree along with the cream and yogurt at this stage.
- Pour this mixture into a tin, cover with plastic wrap and freeze for about an hour or overnight if not making swirls.
- To make mango swirls – take out the ice cream from the freezer while its still liquid-ish. Add a tbsp of mango puree randomly. Take a wooden skewer and swirl it around the mixture to form abstract pattern. You can also layer the ice cream mixture and mango puree and swirl it with the skewer after pouring the last layer. Both methods work.
- Freeze for 8 hours or overnight with plastic wrap placed on the top.