Wednesday, May 30, 2012

Mango Cheesecake Ice Cream



Hello, Summer...

I've been missing from this space for months. It seems that writing dissertations takes up a lot of time. Even when there is lots of procrastination involved. In an ideal world I'd be telling you about the many, many new recipes I tested during this time. But not today. 

Looking through my archives I came across this photo from the end of summer last year. It was meant to make its' way into a post but somehow never did. How lucky to have found it now since it gave me a chance to do some more digging and come up with the recipe for this luscious ice cream. 

I first came across it when I was searching for ways to use up a large tub of Labneh (yogurt cheese) in my fridge. I had halved the recipe since I was skeptical and was in no way prepared for how delicious it was going to be. The addition of yogurt adds a smooth, rich flavor similar to cream cheese but contains far less fat making this a less guilty summery treat. I adapted the original recipe only in that I used  pureéd mangoes instead of strawberries. But having made it with both mangoes & strawberries and then just plain, without fruit pureé, we love all three versions equally well chez moi. 

I've got a batch already chilling in my fridge, ready to be churned. Meanwhile here's the recipe because I know you'll want to try it: 

Mango Cheesecake Ice Cream 
adapted from the recipe here

7.5 ounces (about 1 cup) Labneh or yogurt cheese (recipe here)
1/2 cup sugar
3/4 whole milk
1/2 cup whipping cream
1/4 tsp lemon juice
1/4 tsp salt
1 cup mango pureé

In a stand mixer, beat the cheese and sugar till smooth (around 2 minutes).

Add in the milk and cream and continue beating on medium till smooth. Mix in lemon juice and salt. Refrigerate for 4 hours or overnight. Churn in ice-cream maker, freeze at least 2 hours. 

Mango Pureé  :

1.5 Lb chopped, fresh mango
1/4 cup sugar (use more if your mangoes are not sweet)

Pureé the fruit and sugar together. Chill in fridge till ready to use. 


To assemble:

Add a thin layer of pureé on the bottom of your ice-cream container. Top with a third of your ice cream and gently swirl with a spoon. Repeat layers and swirl, ending with a layer of ice cream. 

LinkWithin

Related Posts with Thumbnails