Mango Dark Chocolate Chunk Ice Cream

• 份量: 2 servings
• 活動時間: 1 hour
• 總時間: 1 hour

食材

4 large mangoes, peeled and cubed*

2 cups cold heavy whipping cream

1 cup whole milk

3/4 cup sugar

1/4 cup light brown sugar, loosely packed

1/4 cup light corn syrup

1 teaspoon vanilla extract

pinch of salt

7 ounces dark chocolate, chopped*

步驟

Combine mangoes, heavy cream, milk, sugar, brown sugar, corn syrup, vanilla, and salt in a high powered blender or food processor. Blend on high for 30 seconds or until smooth. (Don't blend for too long, or else the cream will start to thicken and turn into whipped cream!)

Transfer mixture to preferably a metal or glass bowl (plastic is ok if that's all you have). Place the bowl in an ice bath (but make sure that you don't fill the ice bath too high- it can end up overflowing into the ice cream mixture!) Chill for 30 minutes or so, or until mixture is chilled.

Transfer the ice cream mixture into the bowl of your ice cream maker and freeze according to manufacturers instructions. You might have to do this in 2 batches, depending on the size of your ice cream maker. Churn for about 20-25 minutes, or until your ice cream has reached the consistency of a thick soft serve. During the last couple minutes, add the dark chocolate chunks and churn until completely combined.

Transfer ice cream to a parchment lined loaf pan or freezer safe container of choice. Cover with plastic wrap and freeze for at least 4-6 hours, or overnight until firm.