Rukmini Iyer's Mango, Stem Ginger & Lime Ice Cream

This is such a gorgeous ice cream, studded with crystallised ginger and with a hint of lime bringing out the very best of the mango. As with the recipe for mango lassi on page 222, when ripe Indian or Pakistani mangoes aren’t in season, I urge you to make this ice cream with the readily available Alphonso or Kesar mango pulp in a tin (as they come in 850g tins, you can use up the remaining pulp for a lassi). Perfect to serve after dinner.

Extracted from: India Express – Fresh and Delicious Recipes for Every Day. By Rukmini Iyer Published by Square Peg £22 hbk Photography by David Loftus


Ingredients Serves: 8

  • 300g tinned mango pulp 
  • 300ml double cream
  • Zest and juice of 2 limes
  • 5 medium free-range egg yolks
  • 90g caster sugar
  • 120g crystallised ginger, chopped

Method

  1. Gently heat the mango pulp and cream in a saucepan with the lime zest, stirring until it just comes to the boil, then turn off the heat.
  2. Whisk the egg yolks and sugar in a bowl until smooth, and then pour over the hot mango cream, stirring continuously.
  3. Return the mango custard to the pan and stir over a medium to low heat for 5–6 minutes until thickened – it should coat the back of a spoon (this means when you run your finger through the back of a spoon then tip it from side to side, the liquid is thick enough that it won’t run).
  4. Let the mixture cool for 20 minutes, then stir through the lime juice. Let the custard cool to room temperature, then chill in the fridge for at least an hour before churning, following the instructions on your ice-cream machine. Add the chopped crystallised ginger about 5 minutes before the ice cream is ready.
  5. If you don’t have an ice-cream machine, you can pour the mixture into a shallow container and pop it in the freezer. Fork it through every hour to break up the ice crystals (repeat this every hour for 4–5 hours), adding the crystallised ginger and stirring through on the final mix. Return to the freezer; when you’re ready to eat, let it sit at room temperature for 20 minutes before serving.
© Speciality Cooking Supplies Limited 2024

View more Ice cream recipes or read our interview with Rukmini Iyer about her book India Express.




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