Author Notes: This recipe (including photos) was recently published on my blog www.52scoops.com and is inspired by a common snack in Southeast Asia: mango slices dipped in chili sea salt. Want the full story? Details at: http://52scoops.com/2012/05/04/mango-ice-cream-with-chili-sea-salt-8 - 52scoops
Food52 Review: 52scoops' ice cream is a little crazy, but not totally off the map. The ice cream itself has a lovely mango flavor and a nice and creamy texture without being too rich. The addition of just a little bit of the chili salt adds just the right amount of spice and salt to the sweet and tart mango for a fun and different treat. The crunch of the salt is great, as is the heat of the chile. - biffbourgeois
Makes about 1 l
- 3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
- One lime, juiced
- 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
- Peel and cut the mangoes. Place the mango flesh and the lime juice into a blender and puree until smooth. If you are using a more fibrous mango variety (e.g. Tommy Atkins), or if your blender is not super powerful, pass the puree through a fine sieve to remove any fibres. You should have about 2 cups of silky mango puree.
- In a heavy saucepan, lightly whisk together the eggs and sugar.
- Add the honey and 2 cups of the half-and-half cream.
- Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
- Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
- When cool, whisk in the mango puree.
- Cool and chill overnight in the fridge.
- Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions.
- While the ice cream is chilling, prepare the chili sea salt. Place the sea salt and the chilis into a small food processor and blitz until the chilies are well combined with the salt.
- To serve, use your favourite ice cream scooper to scoop the ice cream into a chilled serving dish. Top with a sprinkle of chili sea salt. (Note: You will have leftover chili sea salt. Store in a small jar and use for dipping fruit or for cooking.)