This mango mojito ice cream recipe makes a HUGE amount of ice cream - 3 quarts - more than most home ice cream makers will handle at one time. The recipe can be halved or quartered... or you can do as we do, and make it in batches. This Mango mojito ice cream is so ridiculously good, you'll be glad to have it on hand!
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Mango Mojito Ice Cream
Equipment
Ingredients
- 2 Cups Mint Leaves Rinsed
- 4 Cups Heavy Cream
- 4 Cups Milk
- 12 Large Egg Yolks
- 1 1/2 Cups Granulated Sugar
- 2 tsp Salt
- 1 Can Mango Pulp
- 6 tsp Rum Extract
Instructions
- In a large pot, muddle mint leaves with heavy cream and milk. Heat almost to boiling, then remove from heat and allow to steep for 10-15 minutes.
- In a separate bowl, beat egg yolks together with sugar and salt. When thoroughly combined, add mango pulp and rum extract, and whisk till smooth. Set aside.
- When mint is done steeping, strain mint leaves from milk mixture. Discard mint leaves.
- Allow milk mixture to cool slightly, then add in mango mixture, whisking till fully combined and smooth. Heat just to the boiling point, stirring constantly.
- Once mixture begins to boil, remove from heat and allow to cool. Once cooled, chill in refrigerator for at least 3 hours.
- Prepare according to your ice cream maker’s instructions. Keep any extra ice cream solution chilled until use – process into ice cream within a day or two.
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