TasteToronto | No-Churn Mango Ice Cream With Sesame-Peanut Brittle

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No-Churn Mango Ice Cream With Sesame-Peanut Brittle

Easy

No-Churn Mango Ice Cream With Sesame-Peanut Brittle

Vicky Tran

Vicky Tran

Instagram
No-Churn Mango Ice Cream With Sesame-Peanut Brittle

Method

No-Churn Mango Ice Cream With Sesame-Peanut Brittle 7 Steps

  • Step 1

    Peel all of the mangoes, remove the flesh from one of the mangoes and cut into 1/2 cm diced cubes and set aside (these will be folded towards the end). Remove the flesh from the remaining 3 and cut into large chunks, place into a food processor or blender and blend until smooth. Transfer to a large mixing bowl.

  • Step 2

    Add in the sweetened condensed milk to the mango purée and mix until even.

  • Step 3

    In a stand mixer or using a handheld electric mixer, whip the whipping cream until stiff peaks form. Fold into the mango mixture 1/2 at a time until completely smooth. Pour 1/3 of the ice cream mix into a freezer proof container, top with 1/3 of the reserved diced mangoes. Continue layering until all of the mix and mangoes are in the container. Wrap or cover with a lid and allow to chill in the freezer for a minimum of 6 hours, or overnight for best results.

  • Step 4

    To make the brittle, in a medium sized and heavy bottomed pot, combine the granulated sugar, corn syrup and water and bring to a boil on medium heat. Use a pastry brush dipped in cold water to brush around the edges of the pot if it begins to brown too much. Cook this mix until a candy thermometer reads 234°F.

  • Step 5

    Add in the butter and kosher salt and continue to cook until a candy thermometer reads 300°F. Remove from the heat, add in the toasted sesame seeds, toasted chopped peanuts as well as baking soda and quickly mix to combine. Immediately turn over to a baking sheet lined with parchment paper and spread as thinly as possible. Allow to set up at room temperature for a minimum of 1 hour until hardened and crisp.

  • Step 6

    Once the brittle has cooled completely and hardened, break into pieces by hand and then pulse in a food processor until crumbly.

  • Step 7

    To serve, scoop the ice cream into cones or bowls and top with the brittle as desired.

Tags:

Toronto Recipes

No-Churn Ice Cream Recipes

Best Mango Ice Cream Recipes

Sesame-Peanut Brittle

No-Churn Mango Ice Cream

No-Churn Mango Ice Cream with Sesame-Peanut Brittle

Easy

No-Churn Mango Ice Cream With Sesame-Peanut Brittle

Vicky Tran

Vicky Tran

Instagram
No-Churn Mango Ice Cream With Sesame-Peanut Brittle

Yields:

Serves 8

Prep Time:

1 hours 0 mins

Inactive Time:

12 hours 0 mins

Cook Time:

0 hours 20 mins

0.0

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Ingredients

No-Churn Mango Ice Cream

  • 3 cups 35% whipping cream

  • 4 medium sized mangos, ripened (such as Alphonso or Ataulfo variety)

  • 1 cup sweetened condensed milk

  • 3 cups heavy cream

Sesame-Peanut Brittle

  • 1/2 cup granulated sugar

  • 1/4 cup water

  • 1/4 cup toasted unsalted peanuts, roughly chopped

  • 4 tablespoons corn syrup

  • 1 tablespoon toasted white sesame seeds

  • 1 tablespoon toasted black sesame seeds

  • 1 tablespoon unsalted butter

  • 1/4 teaspoon baking soda

  • Pinch of kosher salt

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Method

No-Churn Mango Ice Cream With Sesame-Peanut Brittle 7 Steps

  • Step 1

    Peel all of the mangoes, remove the flesh from one of the mangoes and cut into 1/2 cm diced cubes and set aside (these will be folded towards the end). Remove the flesh from the remaining 3 and cut into large chunks, place into a food processor or blender and blend until smooth. Transfer to a large mixing bowl.

  • Step 2

    Add in the sweetened condensed milk to the mango purée and mix until even.

  • Step 3

    In a stand mixer or using a handheld electric mixer, whip the whipping cream until stiff peaks form. Fold into the mango mixture 1/2 at a time until completely smooth. Pour 1/3 of the ice cream mix into a freezer proof container, top with 1/3 of the reserved diced mangoes. Continue layering until all of the mix and mangoes are in the container. Wrap or cover with a lid and allow to chill in the freezer for a minimum of 6 hours, or overnight for best results.

  • Step 4

    To make the brittle, in a medium sized and heavy bottomed pot, combine the granulated sugar, corn syrup and water and bring to a boil on medium heat. Use a pastry brush dipped in cold water to brush around the edges of the pot if it begins to brown too much. Cook this mix until a candy thermometer reads 234°F.

  • Step 5

    Add in the butter and kosher salt and continue to cook until a candy thermometer reads 300°F. Remove from the heat, add in the toasted sesame seeds, toasted chopped peanuts as well as baking soda and quickly mix to combine. Immediately turn over to a baking sheet lined with parchment paper and spread as thinly as possible. Allow to set up at room temperature for a minimum of 1 hour until hardened and crisp.

  • Step 6

    Once the brittle has cooled completely and hardened, break into pieces by hand and then pulse in a food processor until crumbly.

  • Step 7

    To serve, scoop the ice cream into cones or bowls and top with the brittle as desired.

Tags:

Toronto Recipes

No-Churn Ice Cream Recipes

Best Mango Ice Cream Recipes

Sesame-Peanut Brittle

No-Churn Mango Ice Cream

No-Churn Mango Ice Cream with Sesame-Peanut Brittle