Mango Medley Ice Cream with real Pineapple, Mango and strawberries. Enjoy a fresh summer frozen treat with NO processed sugar! This is a nutritionally balanced, Low-Sodium, Vegetarian, Gluten-Free lower-calorie treat.
I don’t know what to actually call this amazing gem of a treat. This recipe has NO CREAM or half N half, so I thought I should call it ice milk. BUT it does have eggs and is cooked like a custard. So…it’s not really a sherbet or ice milk.
Mango Medley ice Cream is sweetened with honey and a bit of real maple syrup to deepen the flavor and reduce the glycemic index. And it’s nutritionally balanced!! So anyway, I’m going with ice cream. It does taste creamy. Not as creamy as my Dark Chocolate Cherry Custard Ice cream or My French Vanilla Bean Ice Cream. But this ice cream recipe is lower in calories and sucrose than those creamy delights.
[tweetthis hidden_urls=”pic.twitter.com/QbJUymVSuK”] fresh summer frozen treat. NO processed sugar! #yummyfood #icecream #glutenfree #homemade[/tweetthis]
Restrain yourself from calling this health food. Yes it’s a wonderful blend of real fruits and there is NO processed sugar or heavy cream. However, all that fruit is very high in fructose and glucose. This is a yummy treat full of good nutrition and no chemical additives. Perfect for a family splurge.
For all its reduced cream Mango Medley Ice Cream is delicious and not too icy in texture. Eat it soft serve right out of the churn. Freeze it for several hours to firm it up. If you have leftovers overnight in the freezer (ours lasted several days), set it out for 10 minutes to regain its scoop-ability. Enjoy!
NOTE: I used a frozen blend of whole strawberries and chopped mango and pineapple. I let the fruit thaw before I puree it.
If you’re using fresh fruit, chill it before adding it to the churn to help set the ice cream fast. Warm fruit could cause the ice cream custard to warm too much and not set in the churn.
My fruit blend was 2/3 mango to 1/3 pineapple and 1/3 strawberries.
Mango Medley Ice Cream Recipe:
- Puree the strawberries, pineapple and mango (fresh or thawed frozen) in your blender. Set it aside until needed. (refrigerate to keep it cold).
- Make a custard by heating the milk, Maple syrup and honey over Medium low heat. Whisk it until it almost boils. Remove from heat.
- Whisk the eggs together in a separate, medium bowl.
- Add the hot milk mixture VERY slowly into the eggs and whisk like crazy! Strain the mixture through a fine mesh strainer to catch any solids.
- Now pour it all back into the pan and reheat while whisking constantly until the custard thicken enough to coat the back of a wooden spoon.
- QUICKLY, cool the custard so it doesn’t continue to cook your eggs. Pour the cold fruit puree into the custard and whisk it to cool down the custard.
- Further cool the custard fast this way: Pour the hot custard into a container or plastic resealable bag and immerse it in an ice bath. Or throw it in your freezer in a bowl or bag and set the time for ten minutes.
- Then remove the custard from the freezer and whisk it until cool. Keep the custard in your fridge to chill for at least 4 to 8 hours, (up to a day) before churning.
- Pour into your churn and set the timer for 20 minutes.
- Serve when soft set or freeze for several hours. Once it gets frozen to hard you will need to set it out on your counter for 10 minutes to regain its scoop-ability.
This article at Health.com sheds some light on why processed sugars feed and encourage cancer cells.