Orange And Mango Ice Cream Best Recipes

MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET

Ingredients:

• Ice cream
• 1 cup whipping cream
• 1 cup whole milk
• 1/2 cup chopped lemongrass (from about 6 large stalks)
• 3 large egg yolks
• 1/2 cup sugar
• 2 large very ripe mangoes, peeled, pitted
• Blood Orange Sorbet
• Purchased shortbread cookies

Steps:

• Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
• Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
• Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
• Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.

ORANGE AND MANGO 'ICE CREAM'

Ingredients:

• 1 large orange, halved
• 2 large mangoes, peeled and stoned
• 2 tablespoons orange zest, finely grated
• 3 tablespoons low-fat plain yogurt
• 3 tablespoons low-fat creme fraiche
• 2 chocolate squares, grated

Steps:

• Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
• Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
• Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
• Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.