Three Shades of Orange: Mango Ice Cream

A bunch of my friends, and what seems to be most every other woman of a generous estimation of my age bracket, seems to be reading that new book, "50 Shades of Grey," by E. L. James.  I've said it before, and I'll say it again, books are good.  It's good to read: good for your brain, good for your state of mind, helps cultivate a sense of empathy for the world around you.  Good.

However, I will not be reading this book.  It is not that I'm a prude nor is it that I'm a 'literature only' sort of, I hesitate to use the word, snob (I do have a guess that some of my feminist sensibilities may be offended by the work, I must confess).  Still though, the real reason is that I'm backed up.  I've got to finish "Wicked" and then I'm reading, "The Tiger's Wife" for the book club I'm in, and if I turn on the wifi on my kindle, the library will take back my other book I'm reading.  So, as you can see, I'm backlogged.

So currently, there is no room in my life for 50 shades of anything.  So, three shades is about all I can muster.  In that spirit (and to help alleviate some of my feminist concerns regarding the novel) I shall be the one who makes the recipe submit to me!  The process may be dotted with pain, but you'll thank me when I'm finished.


Fresh Mango Ice Cream


Ingredients:

3 egg yolks (shade #1)
1 C of sugar
1 C of milk
1 C of cream
1/4 ts of salt
3 mangoes peeled, cubed, & pureed (shade #2)
juice from 1/2 of a lemon

Directions:

Add lemon juice to cubed mangoes, puree in food processor, and set aside.

Whip egg yolks with a whisk (bad egg yolks) in a large mixing bowl until they're pale in color, and set them aside to let them think about what they've done.

Combine sugar, milk, cream, and salt in a sauce pan and keep them from reaching a simmer stirring  until sugar is completely dissolved.  This should take about 5 minutes.

Remove cream mixture from burner and gradually, slowly, add to egg yolks whisking all the while if possible (perhaps borrow a second set of hands).

Return mixture to sauce pan and cook over medium low heat while constantly yet slowly stirring all the while (we're going for a satiny smooth custard here and not a mango omelette) for about 15-20 minutes.

Remove from heat and let cool for about 20 minutes, then add to mango puree and stir again.

 If you really want a gold star, press fruit and custard mix through a sieve.

Refrigerate over two hours.

After the period of isolation:

Put mixture into ice cream maker (I call it the cold room).

Turn it on.

Watch it spin around for about 20 minutes or so.

After it comes out of the ice cream maker (shade #3), it will be a soft-serve consistency.  If you want it harder like regular ice cream, scrape it into a freezer safe container and let it harden in the freezer for 2-3 hours before serving.

You have clearly now shown that mango who is in control.

Final note-- while you may be thinking that this is the lamest thing you've ever read, I have three things to point out.  One, I did say I could only manage 3 shades and not 50.  Two, I am, admittedly no Nigella Lawson.  Three, aren't you supposed to be reading the "The Tiger's Wife?"