Mango Persimmon Ice Cream (No Churn)
This no churn ice cream uses one of the internet’s best viral no churn ice cream recipes, utilizing sweetened condensed milk and whipped cream as the silky base. We roast the mangoes and persimmons first with fall spices, to give the ice cream a deeper richer more comforting feeling.
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Mango Persimmon Ice Cream (No Churn)
We find a full can of the sweetened condensed milk yields an ice cream that is too sweet, our recipe uses only half a can, but feel free to use the full can if you have a sweet tooth.
Makes 1 Quart
Ingredients
½ cup fresh and ripe mango, cubed
¾ cup fresh and ripe Fuyu persimmon, cubed
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon all spice
Pinch of salt
½ can (14 ounces) sweetened condensed milk
½ teaspoon vanilla
2 cups heavy whipping cream, very cold
Method
Preheat oven to 400ï‚° F. Combine the mango, persimmons and spice, plus the pinch of salt in shallow baking dish and roasted until the fruit begins to caramelize and brown, about 8 minutes. Remove from the oven and cool completely.
Blend the cooled fruit into the condensed milk with the vanilla until its totally smooth. Separately, whip the whipping cream using an electric beater or emulsifier until stiff peaks form. Gently fold the whipped cream into the condensed milk persimmon mixture and stir until smooth.
Pour the mixture into a deep plastic or glass storage dish (no bigger than 4 X 8). Tightly cover the mixture with parchment paper right up onto the cream, so ice crystals don’t form on the top. Freeze for at least 8 hours before serving
