Mango Ice Cream with Chili Sea Salt a Community Pick on Food 52!

24 05 2012

What a day!  My Maple Bacon Chocolate Ice Cream is receiving fantastic reviews from a number of Unofficial Tasters, and I just found out on Twitter that my recipe for Mango Ice Cream with Chili Sea Salt was awarded with a “Community Pick” on Food 52!

Mango ice cream with chili sea salt

Mango Ice Cream with Chili Sea Salt: A “Community Pick” on Food 52!

Many thanks to the Food 52 Head Recipe Tester for choosing this recipe and for calling 52 Scoops “a little crazy”.  I will continue to strive to create both classic and crazily unusual ice cream recipes!





Mango Ice Cream with Chili Sea Salt (#8)

4 05 2012

Update – May 24, 2012: This recipe has been awarded a “Community Pick” on Food 52!

Last week, I posted a recipe for Matcha Ice Cream, and the week before that, Black Sesame Ice Cream.  It would only make sense that I complete the trilogy of common Japanese ice cream flavours with Mango Ice Cream.  I will throw in a Southeast Asian twist though: chili sea salt.

In Southeast Asia, it is quite common to eat tropical fruit such as mango, papaya, guava, pomelo, and pineapple dipped in chili salt as a snack.  This may sound rather bizarre, but it’s tasty, refreshing, and rather addictive.  When I was travelling in Vietnam last year, mango and chili salt quickly emerged as my favourite combination, and I would seek out a mango vendor every day.  Women would expertly peel and cut mangoes, tuck the slices into a plastic bag, and toss in a tiny bag of chili salt for my dipping pleasure.

Use Ataulfo mangoes for this recipe to yield the most lusciously smooth mango ice cream you’ll ever taste.  With a gentle sprinkling of chili sea salt — absolutely divine!!!

Silky and sweet ataulfo mangoes

Mango Ice Cream with Chili Sea Salt  (Makes about 1 L)

Ice Cream:

3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
Juice of one lime
2 eggs
1/2  cup white sugar
1/4 cup honey
3 cups half-and-half cream

Chili Sea Salt:

3 tablespoons sea salt
2 Thai red chilis

(Note: You will have leftovers.  Store in a small jar and use for dipping fruit or for cooking.)

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Hot Cross Buns Ice Cream (#4)

5 04 2012

Update – June 7, 2012: This recipe won the Grand Prize in Carrie’s Experimental Kitchen’s Home Grown Chef Contest!

Happy Easter!  This calls for a special Easter ice cream recipe — something that goes beyond crushing a bag of Cadbury mini eggs and mixing them into vanilla ice cream (though that would probably be pretty tasty too).  Seeing that my dad has always been a fan of hot cross buns, I thought I’d try replicating the taste of this bakery treat in ice cream format for Easter this year.

Hot cross buns at Cobbs Bakery at Lonsdale Quay Market

Hot cross buns are sweet, mildly spicy buns that are studded with currents and raisins and marked with a symbolic cross.  They’re an Easter tradition and typically served on Good Friday.  I think I’ve developed an ice cream recipe that hits just the right combination of spices, flavouring, and dried fruit.  Be sure to use the best quality spices and dried fruit you can find.  If you’re buying bulk from a grocery store, make sure their bulk products have a high turnover for greatest freshness — yes, you *can* taste the difference!

Note: After three weeks of using up to 50% whipping cream for the dairy portion of the custard base, I’m switching over to using 100% half-and-half.  While whipping cream does result in an ultra-premium taste and increases the scoopability of the ice cream, I’m convinced that continued high usage will wreak havoc on my waistline, even if I use Baby Donvier and make smaller portions!  Don’t worry, using half-and-half does not significantly affect taste.  In fact, you might also want to experiment further and cut the half-and-half with some milk.

Hot Cross Buns Ice Cream  (Makes about 1 quart)

2 eggs
3/4 c brown sugar
3 cups half-and-half cream
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg (use freshly ground, if possible!)
1/4 tsp cloves
1/4 tsp sea salt
2 tsp orange zest, finely chopped
2 tsp lemon zest, finely chopped
1/2 cup currants
1/3 cup golden raisins

Icing (optional):

1/4 cup icing sugar
1/8 tsp pure vanilla extract
1 tsp milk

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