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Ice cream for a crowd

By Anne • June 18, 2014 • Recipes

Ten homemade ice cream flavours.

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Three ice cream machines, two borrowed, one my own.

One freezer. One cook.

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One birthday girl.

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Happy tasters: too many to count!

 

Hosting an ice cream party for a large crowd demands careful planning and a pinch of lunacy. Freezer space is helpful. A sick dog ( after accidentally consuming a pound of hamburger meat at the dog sitter) is not.

Sorry you missed the party, Lucy.

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I haven’t met anyone yet who doesn’t love a scoop of something cold, creamy and sweet but beyond that, there is no clear favourite. Some love fruit sorbets, others chocolate and caramel. There is always one vanilla bean lover.

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Picking out the flavours was a family affair of testing and eliminating.

Nobody complained about that chore.

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Here’s one of the flavours we served up: the recipe was adapted from the recipe booklet tucked into the ice cream machine box from Cuisinart.

 Mango Gelato

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What you need:

1 1/2 lbs cubes mango ( thawed, if frozen)

1/2 cup mango nectar

2 cups whole milk

1 cup sugar

1/4 cup skim powdered milk

8 large egg yolks

1 cup half and half cream

1 teaspoon pure vanilla extract

 

What you do:

  1. Place mango cubes in food processor and blend until completely smooth, ending up with about 2 1/2 cups mango purée.
  2. Stir in mango nectar and refrigerate.
  3. Heat milk, sugar and powdered milk in medium saucepan and bring to a simmer, stirring until sugar is dissolved. Keep warm over low heat.
  4. Place egg yolks in a medium bowl and mix with a hand mixer for about 2 minutes until thickened.
  5. Slowly add 1 cup of the hot milk/sugar mixture while continuing to whisk.
  6. Stir the egg mixture back into the saucepan and increase heat to medium.
  7. Stir for another 4 or 5 minutes with a wooden spoon until the mixture is thickened like a custard sauce and registers 180 F on a instant read thermometer.
  8. Strain the custard through a fine mesh sieve into a medium bowl.
  9. Stir in cream, mango purée and vanilla.
  10. Cover and refrigerate at least 6 hours.
  11. Pour mixture into freezer bowl of ice cream machine and mix until thickened, about 20/25 minutes for a soft, creamy texture. If firmer texture needed, transfer the gelato to an airtight container and place in freezer for another 2 hours.
  12. Remove from freezer about 15 minutes before serving.

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Jobs for Grown up Kids
Summer sloth? I'm all over it.

Anne

Fangirl here. If you have a sweet tooth, I'm coming for you. Let's dish and dream together, shall we?

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