Desserts & Baking

Mango-and-pineapple ice cream

1.5 litres
Easy
5 minutes
15 minutes

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Ingredients

Method
  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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