It is 100° outside today and it's barely even June. Solution to a muggy summer? Ice cream. Yes, ice cream. It is probably my favorite food, aside from burrito bowls. I love almost any flavor, but I fell shamelessly in love with mango gelato in Rome. It absolutely embodies summer... flip flops, sunscreen, lazy days... but I really haven't found anything like it in the states until I tried making it myself. This homemade ice cream can be whipped up in 15 minutes with a food processor, is relatively healthy, and is oh so delicious.
Homemade Mango-Strawberry Ice Cream
3/4 cup half-n-half
1/4 cup raw sugar
1 tablespoon lime juice
16 ounce bag of frozen mango chunks
5 or 6 large frozen strawberries
Yields: 4 servings
Prep Time: 15 minutes
First, pour half-n-half, sugar, and lime juice in a food processor and blend on high until sugar dissolves completely. Mine took about 1 minute.
Then, add your fruit. Blend on high until fruit is creamy. The strawberries tend to be a bit ornery, so you made need to take breaks from blending to push them around a bit with a wooden spoon until they are perfectly puréed.
Pour mixture into a large bowl and place in the freezer for 15-20 or until the edge of the ice cream are frosty.
Scoop out your ice cream and enjoy it out in the sunshine. I love that this ice cream has strawberry freckles.
Store your fruity goodness in a air tight containers. Pyrex works well, as do mason jars. On a side note, this recipe is a great way to cheer up friends who are recovering from surgery, illness, or other catastrophes. I made a little for my friend, Rebecca (affectionately known as Cake) recently and she quite enjoyed it.