Egg-free Mango Ice Cream
Andrea Soranidis - The Petite Cook
oz/60gr caster sugar or 3 tbsp honey
oz/200gr mango puree
a pinch of salt
basil leaves to decorate
Heat ⅔ of the milk and sugar in a small saucepan over med-low heat, stirring often.
Mix the remaining milk with cornstarch until completely dissolved. Then add it into the milk and sugar mixture.
Heat your ice cream base until thickened, stirring often, for about 5-6 min. Do not allow to bring the mixture to a boil.
Remove from the stove, transfer into a heat-proof container and allow to cool completely. Refrigerate for ½ hour, it should have a pudding-like consistency.
Fold the mango puree into the ice cream base, then pour the mixture into the ice cream maker.
Let the machine churn the ice cream for about 20-30 mins, until reaching a dense gelato consistency.
Transfer into a freezer container and cover with parchment paper or cling film and freeze until ready to serve.
Decorate with basil leaves and enjoy!
To make it vegan and dairy-free substitute milk with 1 can (14oz) full coconut milk (shake before use) and use half the sugar, depending to your taste.
Follow the same method.