Monday, May 08, 2006

Mango Ginger Buttermilk Ice Cream


Another ginger recipe, adapted from our foodie lord and savior's website: Martha Stewart.com There, MS has a recipe for Nectarine Ginger Buttermilk Ice Cream but since nectarines aren't in season, I substituted mangoes.

This was a very easy recipe to make -- made all the more easy with assistance from friend and sous chef Jenny (Thanks Jenny!!!) -- with summer-worthy results.

It's a very fresh and bright flavor; the vibrancy of mangoes burst through with each bite. It's not very creamy (more like a sherbet than an ice cream) but I can't help but think that this consistency better compliments its tropical flavors.

The presence of ginger isn't very strong here. I detected its bottom note several times but I don't know I'd be able to pick up the ginger flavor if I didn't know it was there. For me, not the biggest fresh ginger fan, that's fine. But if you're looking for more of that ginger punch, I'd increase the ginger to a full teaspoon and taste the mixture (before and after adding the buttermilk and half-n-half) to see if you want to add more.

This isn't a terribly sweet dessert, which is not to say that it's at all sour. The sweetness accurately mirrors what's found in a ripe mango, I think. It's sophisticated; a nice finish to a light supper of Salade nicoise or grilled prawns.

Mango Ginger Buttermilk Ice Cream

3 ripe mangoes
1 c. sugar
1/4 c. light corn syrup
1/4 c. fresh lemon juice(about 2 large lemons)
1/2 tsp. grated fresh ginger
1 and 1/2 c. low-fat buttermilk
1 c. half-and-half

Prepare mangoes for use, discarding skins and pits. Place in a food processor and puree until smooth. Transfer to a medium bowl, and add sugar, corn syrup, lemon juice, and ginger. Whisk to combine, cover, and let stand for an hour.

If desired, pass mango mixture through a strainer into a medium bowl (if unstrained, you may have small chunks of mango in your final product). Add buttermilk and half-and-half, whisking to combine. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. If necessary, do this in two batches, keeping remainder of ice cream base refrigerated while the first batch is freezing.

Makes about 2 quarts.

Grade: A

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5 comments:

Alicat said...

wow what a unique combination of flavors! Sounds delicious :) I love me some mango.

Laura Rebecca said...

Thanks! I'd like to play with this recipe a bit more too. Without the buttermilk and half and half, I'm thinking that the result would be a very intensly flavored sorbet, though perhaps a bit icier than that...

Jenny said...

That Jenny must be someone special to help you out with such a complicated dessert ;)

Laura Rebecca said...

Very much so.

And modest, too. ;)

Rachel said...

oh yum!