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Mango Mojito Ice Cream
The combination of mango, fresh mint, and rum extract makes for a unique, refreshing ice cream.
Servings: 18 Servings
- 2 Cups Mint Leaves Rinsed
- 4 Cups Heavy Cream
- 4 Cups Milk
- 12 Large Egg Yolks
- 1 ½ Cups Granulated Sugar
- 2 teaspoon Salt
- 1 Can Mango Pulp
- 6 teaspoon Rum Extract
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.
Calories: 368kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 208mg | Sodium: 320mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2384IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 7mg