MANGO ICE CREAM WITH JULIA BELL, JJ HINGS

“This ice cream recipe is inspired by a love for mango cheese foam tea [a Taiwanese bubble tea topping traditionally made of whipped cream cheese.] Salty, creamy with a refreshing hit of mango.

I’m extremely excited to be able to have mangoes from Sicily. Normally I’d never use any tropical fruits as they come from so far away and are often out of season. Mangos are one of my absolute favourites so to have access to responsibly sourced, Italian grown fruits is amazing. I’ve been waiting all summer for them to be ready.”

TIP: In the shop, Julia spins all the ice cream in professional equipment, but has shared her home-cook friendly method – a technique she used for years at home, an outcome worth the extra effort.

SALTY & VANILLA MANGO ICE CREAM

Ingredients

400g milk
300g cream
180g sugar (cassonade - granulated brown sugar)
180g egg yolks
300g mango compote
2.5g salt
1/2 vanilla bean scraped

For the mango compote:

300g Sicilian Mangoes, peeled and chopped
75g sugar (white)
1/2 lemon juice
Pinch of salt

Method

Ice Cream:

1. Bring milk and cream to a boil with 1/2 of the sugar and the vanilla bean. Leave to infuse and cool.
2. Reheat to 60 degrees.
3. Mix the remaining sugar with the yolks and salt and pour over a small amount of milk mixture.
4. Mix well and add the egg base into the milk mixture.
5. Cook with a spatula, stirring continuously until the mix reaches 84 degrees.
6. Remove from the heat, strain and cool immediately over an ice bath.
7. Leave to mature in the fridge overnight.
8. The next day, mix together with 200g of the mango compote.
9. Pour into a flat shallow tin (like a brownie tin) and place in the freezer. Beat well every 20 minutes, first with a whisk then a wooden spoon until the mix is very thick, creamy and fluffy in texture. Spoon into desired container, layering with the remaining mango compote for a swirl effect.
10. Freeze and enjoy!

Mango Compote:

11. Cook mango with sugar and salt until tender. Add lemon juice and blend into a smooth consistency. Allow to cool overnight.