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Mango-and-pineapple ice cream

15 minutes

Mango-and-pineapple ice cream

By Abigail Donnelly

Serves 1.5 litres

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

For the vanilla ice-cream base

9 free-range egg yolks
200 g sugar
1 T vanilla paste
4 cups cream
1 cup milk

For the ice cream:

1 pineapple, peeled and puréed
2 mangoes, peeled and puréed

Method

To make the vanilla ice-cream base:

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan. Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler.

3. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve. Makes 2 litres.

To make the mango-and-pineapple ice cream:

1. Make the ice-cream base.

2. Fold the pineapple and mango pulp through the churned ice cream and freeze for 4 hours or until firm and ready to serve.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

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