1. Place the dish or container you’ll use to store the ice cream into the freezer to chill. If you’re using an ice cream maker, you’ll also need to freeze the insert so that it’s ready to go. (This is a good idea even if your ice cream maker has a compressor and freezes while it mixes. The colder you keep everything when making ice cream, the smaller the ice crystals that form.)
2. Place egg yolks, cream or coconut cream, milk or coconut milk, honey, gelatine and vanilla seeds into a Thermomix bowl and cook for 6 mins/80C/speed 4 (or simmer over low heat in a saucepan, whisking continuously until the mixture is hot but not boiling).
3. Pour into a large bowl and set aside to cool.
4. Place mango, lime zest and lime juice into Thermomix bowl and blend 15 sec/speed 8 (or blend in a blender).
5. Add the blended mango to the ice-cream mixture in the bowl and whisk through. Place mixture into the fridge until chilled, if you can spare the time. This helps to reduce the size of ice crystals. (If you’re preparing ahead for a dinner party, you could prepare the mixture the night before, leave in fridge to chill overnight, and make the ice cream the next day… But don’t worry if you don’t have time, it’s still delicious if you make the ice cream from a room-temperature mixture.)
With Ice-Cream Machine:
- Pour chilled mixture into a 1.5-litre ice cream maker, then churn according to manufacturer’s instructions for about 1 hour or so, until it reaches a soft-serve ice cream consistency. Transfer the ice cream to the chilled dish, cover and freeze until firm.
Without Ice-Cream Machine:
- Pour mixture into ice cube trays or silicon cube moulds and freeze for about 3 hours, or until frozen solid.
- Place about 400g frozen ice cream cubes at a time into a Thermomix and blend 1 min/speed 9 (or process in a food processor) until it reaches a soft-serve consistency. Remove to the chilled dish and repeat with remaining ice-cream cubes.
- Transfer to a dish with a lid and place into freezer to set for 3 hours, or until firm.
To serve:
Scoop ice cream into bowls and top with crumbled freeze-dried mango if desired.
Variations:
Mango & Finger Lime Ice Cream: Swap lime zest and juice for the pulp from 2-3 finger limes, and garnish with extra finger lime pulp or freeze-dried finger lime slices.
Mango, Lime & Macadamia Ice Cream: Fold 1/2 cup chopped, raw macadamias through the soft ice cream before placing into the freezer. (Stir through after blending the ice-cream cubes for non-ice-cream-maker method.)
Dairy Free, Coconut Free: Swap coconut cream and milk for cashew cream and milk.
Maple syrup instead of honey: I haven’t tried it, but it should work!
Vanilla powder instead of vanilla beans: Use 1/2 tsp Wild Vanilla Powder in place of 1 vanilla bean
GAPS: Use the dairy-free variation and use honey to sweeten. Or if you are lucky enough to have access to raw milk and raw cream, you can use those in the dairy version!
[Sorry, I haven’t tested an egg-free variation. Egg yolks act as an emulsifier and make the ice cream thick and creamy. I haven’t tested any variations without egg yolks, but I’ve read that if you boil the base mixture before cooling and churning, it helps to thicken the mixture.]
