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Mango Mascarpone Ice Cream | Preparation time: Under 30 minutes |
| READ REVIEWS (0) | | Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture. | | | | | | Ingredients |
- 1 cup mango nectar
- 1/3 cup sugar
- 5 cups cubed peeled ripe mango (about 4 1/2 pounds)
- 2/3 cup (5 ounces) mascarpone cheese
- 1/3 cup fat-free sour cream
- 1 tablespoon fresh lemon juice
- Dash of salt
| Preparation Method |
- Combine nectar and sugar in a small saucepan.
- Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
- Place mango cubes in a blender, and process until smooth.
- Press pureed mango through a fine sieve over a bowl; discard solids.
- Combine mango puree, cheese, and sour cream in a blender; process until smooth.
- Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.
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