I grew up in a house where vanilla ice-cream was freely available – we had it for dessert almost every single day, with my mom’s homemade chocolate sauce. It was great, but I got so used to ice-cream that I never really thought of it as something special.Until I got older and discovered proper Italian ice-cream from artisan parlours like Lecce Il Gelato and Cold Gold Ice Cream.
Today I’ve turned into a complete ice-cream snob. I only eat the good stuff. Okay, I still appreciate the charm of a cheap, old-fashioned soft serve at the beach on a hot summer’s day, but I’ll drive the extra mile to get the “extra dark chocolate” flavour from Lecce Il Gelato. Yum.
That said, I haven’t really tried my hand at making ice-cream before, seeing that it’s an art form in its own right.
I also don’t have the right tools, because ice-cream churners can be quite expensive. So I couldn’t help but feel a bit confused when I saw Donna Hay make her “cheat’s ice-cream” on television as part of her “Fast, Fresh, Simple” series. She simply used frozen fruit and cream, and whipped up a perfectly textured soft serve from scratch in a minute. I simply had to try it. I used freshly frozen mango pieces and fresh cream, and sweetened it with a bit of extra caster sugar. It worked like a dream, and it couldn’t be easier.All you need is a basic food processor and a normal freezer (deep freeze) – no churning, no time, no tricks. This is my version of cheat’s mango ice-cream, based on Donna’s recipe.
Donna also used fresh banana in her recipe, but I like the basic mango flavour all on its own. After all, the mango is the king of the fruit family, in my books.
In the bowl of a food processor, add the frozen fruit, cream and sugar. Process until smooth – it takes about 30 seconds to 1 minute. The texture should be a smooth “soft serve” consistency, and can be eaten straight away. But if you prefer a harder ice-cream, pour ice-cream into a plastic container and freeze for another 3-4 hours or overnight.
While the Northern Hemisphere is stashing away thick coats and umbrellas, swopping hot chocolate for ice lollies as it gets ready for Spring time, over in South Africa we are also celebrating the concept of new life over Easter.