Recipe: Mango gelato
This looks festive served in glass bowls with a pretty edible blossom, such as a nasturtium, violet, or calendula, tucked on top. Let it follow a salad luncheon or a Moroccan or Asian dinner menu featuring duck or grilled pork or chicken kebabs.
1/2 cup sugar
1/2 cup water
2 pounds ripe mangoes (about 2 large mangoes)
3 tablespoons freshly squeezed lime or lemon juice
2/3 cup heavy (whipping) cream
Prepare a large bowl or pan of ice water.
In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.
Peel and dice the mangoes, discarding the seeds, and purée them in a blender or food processor with the juice and syrup. Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.
Makes about 1 quart
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Excerpted from Ice Cream Deck. Copyright 2009 by Lou Seibert Pappas. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.