Mr. Hubby is not what you call a foodie. He enjoys good food but without the swooning, gasping, cussing & all such over the top reactions (unlike someone else we all know).
In fact, there are a few food related things that bring a twinkle in Mr. Hubby's eyes.
As I walked through the door this morning after my water aerobics class, there were stars in Mr. Hubby's eyes and of all things because of a telephone conversation with my Mum.
Curiouser & curiouser! He excitedly continued that he had heard from Mum that Fed Ex would now overnight a case of Alphonso mangoes to the US for 50 bucks + the cost of mangoes. Hmm...let's see - between the kid's swimming lessons & diving lessons another 150 bucks? I think not!
But at that moment I had what can only be described as a aha! moment. With Mr. Hubby's birthday around the corner, I was determined to make his favorite mango based dessert - ice cream.
Local to the state of Maharashtra in India, these beauties are unparalleled in flavor, color and sweetness, it is devoured in gluttonous quantities during the summer months all over India.
Fact is, like the finest caviar, once you've tasted an Alphonso - every other falls short and you are left with the taste of bitter disappointment every time you eat any other mango. The variety grown in Devgad in Maharashtra is supposed to be the best. It's also the most expensive amongst the sub-breeds of Alphonso.
Did you know?
Of the 1,365 varieties of mangoes available around the world, 1,000 varieties can be found in India & India is believed to contribute 50 per cent of the total mango production in the world.
Moving on, since we've already settled on the matter & spending 150 bucks was out of the question, I decided to do the next best thing. Jump into the car and traipse to the Indian/Pakistani grocery store for a large can of Alphonso Mango pulp. When all else fails and fresh Alphonsos are not an option, the canned version does quite nicely.
Now, you know I am not a fan of canned anything so it is very big deal for me to pitch anything canned to you - so when I tell you that pulp of Alphonso mangoes available only at Indian-Pakistani grocery stores is a must for this ice cream then well, you'll better believe it!
To elevate this ice cream to yet another level, I have decided to revert back to its traditional age old accompaniments - saffron & pistachios. Just writing this makes my mouth water. I can't wait to see Mr. Hubby's eyes on his birthday when I surprise him with this!
Things to know before you start -
1) Do not substitute the cream with milk, it will result in tiny icicles in the ice cream.
2) Do not omit the saffron. It is worth the money and only a little bit goes a long way.
3) Since I do not like the idea of raw eggs in my ice cream, I am making a traditional custard from scratch using a double boiler. This takes longer - about 30-35 minutes but guarantees smooth, lump free, scrambled egg free custard. Set aside 30-35 minutes for custard
4) Freeze your bowl (from the ice cream maker) for at least 48 hours. Chill the ice cream mixture overnight in the refrigerator before churning in the ice cream maker.
5) Where to find Alphonso mango pulp? Indian or Pakistani grocery stores. Also please note, that the mangoes in regular grocery stores may look like Alphonsos, but they're not!
Custard -
To make a home grown version of the double boiler, fill a small sauce pan with water and bring to boil.
Mean while in a Pyrex mixing bowl large enough to comfortably sit over the saucepan, beat the eggs, sugar & cornstarch with an electric hand mixer till thick and creamy.
Add 1 cup heavy whipping cream to the egg mixture. Place the mixing bowl over the saucepan and start whisking.
Cook's Note - Make sure that the water is the saucepan is NOT touching the bottom of the mixing bowl. Keep the heat on medium.
Whisk the mixture off and on for the next 20-25 minutes.
For the next 10 minutes or so till the custard is formed, you will need to whisk regularly to make sure no lumps are formed and the custard is evenly smooth.
Custard is done when it coats the back of the spoon and leaves a mark when a finger is moved through it.
Remove from the heat and set aside to cool completely. Custard will continue to thicken as it cools.
While the custard is being prepared, stand near the stove and prepare the other ingredients -
For whipping Cream - Place a stainless steel mixing bowl and a large stainless steel whisk in the freezer to chill. This will quicken the whipping process down to 6 minutes!
Pistachios - Separate the pistachio nuts from the shells. Slice or finely chop the nuts.
Saffron - Place 1/4 tsp saffron in a bowl or mortar and pestle. Grind or crush with fingers. Add 1 tbs cream and stir to release the wonderful saffron fragrance and color. Set aside.
Whip the cream - Remove 2 cups of chilled cream from the refrigerator into the mixing bowl from the freezer. Move the also frozen whisk vigorously left to right for about 6 minutes until the cream is whipped that is soft peaks form on the surface of the cream. Set aside.
To the now cooled custard, add the mango pulp. Stir till well blended.
Fold the whipped cream to the mango custard mix. Add the 1/2 the chopped pistachios and all of the saffron. Stir till completely blended.
Taste and adjust the seasoning. If any more sugar is required use ONLY powdered sugar and blend well.
Chill the mixture OVERNIGHT before churning in the ice cream machine the next day.
The next day, all the flavors from the mango and the saffron would have infused the ice cream mixture.
Place in your ice cream maker and follow the manufacturer's instructions.
At the end of the churning, the ice cream is the consistency of a soft serve.
Remove into a freezer safe, air tight container and chill for at least 2 hours before serving.
Sprinkle the extra chopped pistachio nuts as garnish.Always remove the ice cream 30 minutes from the freezer, prior to serving for a creamy texture.
This is such a mango rich, full of flavor ice cream.
The one thing I can't stand is tart mango ice cream widely available in the market and this is NOTHING like that. The saffron is a wonderful addition and infuses the ice cream with fragrance and its characteristic flavor.
What a treat for the summer! Needless to say it's being devoured after lunch and dinner at an alarming rate. No doubt and empty container awaits me soon...smiles...
Recipe for
Alphonso Mango, Saffron & Pistachio Ice cream
Preparation time - 1- 1/2 hour
Chilling Time - Overnight + 2 hours
Makes about 2 lbs
Shopping list
3 cups heavy whipping cream
1/2 cup sugar
1 large can mango pulp, approx 3 cups (from Indian/ Pakistani grocery store)
3 egg yolks
1/2 tbs corn starch
1/4 tsp saffron
1/4 cup pistachio nuts
Method -Freeze the ice cream maker bowl for at least 48 hours.
Custard -
To make a home grown version of the double boiler, fill a small sauce pan with water and bring to boil.
Mean while in a Pyrex mixing bowl large enough to comfortably sit over the saucepan, beat the eggs, sugar & cornstarch with an electric hand mixer till thick and creamy.
Add 1 cup heavy whipping cream to the egg mixture. Place the mixing bowl over the saucepan and start whisking.
Cook's Note - Make sure that the water is the saucepan is NOT touching the bottom of the mixing bowl. Keep the heat on medium.
Whisk the mixture off and on for the next 20-25 minutes.
For the next 10 minutes or so till the custard is formed, you will need to whisk regularly to make sure no lumps are formed and the custard is evenly smooth.
Custard is done when it coats the back of the spoon and leaves a mark when a finger is moved through it.
Remove from the heat and set aside to cool completely. Custard will continue to thicken as it cools.
While the custard is being prepared, stand near the stove and prepare the other ingredients -
For whipping Cream - Place a stainless steel mixing bowl and a large stainless steel whisk in the freezer to chill. This will quicken the whipping process down to 6 minutes!
Pistachios - Separate the pistachio nuts from the shells. Slice or finely chop the nuts.
Saffron - Place 1/4 tsp saffron in a bowl or mortar and pestle. Grind or crush with fingers. Add 1 tbs cream and stir to release the wonderful saffron fragrance and color. Set aside.
Whip the cream - Remove 2 cups of chilled cream from the refrigerator into the mixing bowl from the freezer. Move the also frozen whisk vigorously left to right for about 6 minutes until the cream is whipped that is soft peaks form on the surface of the cream. Set aside.
To the now cooled custard, add the mango pulp. Stir till well blended.
Fold the whipped cream to the mango custard mix. Add the 1/2 the chopped pistachios and all of the saffron. Stir till completely blended.
Taste and adjust the seasoning. If any more sugar is required use ONLY powdered sugar and blend well.
Chill the mixture OVERNIGHT before churning in the ice cream machine the next day.
The next day, all the flavors from the mango and the saffron would have infused the ice cream mixture.
Place in your ice cream maker and follow the manufacturer's instructions.
At the end of the churning, the ice cream is the consistency of a soft serve.
Remove into a freezer safe, air tight container and chill for at least 2 hours before serving.
Enjoy!
