Strawberry Mango Ice Recipes

STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT

Steps:

• Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
• Whisk egg yolks in a small bowl until pale yellow.
• Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
• Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
• Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
• Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
• Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

FAST AND FRUITY ICE CREAM

Steps:

• Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.

STRAWBERRY-MANGO ICE

Steps:

• Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.

DOUBLE BERRY-MANGO ICE CREAM PIE

Steps:

• Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
• Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
• Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
• Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
• Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
• To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.