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Ever since my first post about it over a month ago, I've been making ice cream regularly, with varying degrees of success. The other day's batch of mango-peach was one of the best yet, and it was sweetened with agave. I've been making up my own recipes and don't usually keep track of exact measurements, but I will share this one as best as I can estimate.
Whisk together the following ingredients, then transfer to ice cream maker:
1 cup 1/2 and 1/2
1 cup heavy cream
2 eggs
2 mangoes, pureed
1/2 quart sliced peaches, pureed
1/2 teaspoon vanilla extract
agave syrup (add last, tasting as you go, until desired level of sweetness is reached)
4 comments:
That's some serous ice cream! Good for you. I'd estimate 1/2 cup of agave syrup.
I was adding agave by the spoonful without keeping track whatsoever, but 1/2 cup does sound about right. A pretty vague recipe, I know!
raw eggs, eh? I guess it's okay if they are organic. They normally do not get samonella.
I always buy good eggs and I totally don't worry about it (I've put raw egg in smoothies for years, and my recent aioli attempt called for raw egg). But if you're squeamish about it, I talked about a way around the raw egg issue in my first ice cream post ("Crazy Delicious & Callanetics" from May). I've never tried it but sounds simple enough!
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