No Churn Mango and Saffron Swirl Ice Cream

Mango Saffron Swirl No Churn Ice Cream
Just consider this blog an ode to how much I love summer fruit. I’ve resolved to make as many delicious things as I possible can with my favourites before the season is over, and so far that has included berries (a few times), peaches, plums and today we’re talking mangoes.

It was brought to my attention recently that I didn’t have a single mango recipe here at all, though that kind of makes sense, since we all love them, so mangoes don’t last long in this house! I thought I’d rectify that glaring omission and spent the entire week thinking about what I could make.

Mango Saffron Swirl No Churn Ice Cream
I had a heap of ideas, but I kept coming back to the idea of pairing mango and saffron together. I thought it sounded interesting so decided to give it a try in a swirled ice cream. Since my fancy new ice cream maker lives on the other side of the country, I made my favourite no churn recipe, which seriously couldn’t be easier.

I added a pinch of saffron to a homemade mango puree, but unfortunately the saffron taste was a little bit subtle in the finished product, and most wouldn’t even know it was there. It was still totally delicious though, so I’ve added the saffron as optional in the recipe below.

Mango Saffron Swirl No Churn Ice Cream
The ice cream tastes just like a Mango Weis bar, one of my favourite Australian summer treats. The humble ice block has been immortalised into a gorgeous dessert at Sepia restaurant in Sydney. And while my take is much more simple, it’s still a winning flavour combination that can’t go wrong.

Mango Saffron Swirl No Churn Ice Cream

No Churn Mango and Saffron Ice Cream

Makes about 1L
Adapted from Vanilla Bean Blog

Mango Saffron Puree
• 2 ripe mangoes
• Large pinch of saffron
• 1 tablespoon boiling water

Vanilla Bean Ice Cream
• 1 can condensed milk
• Seeds of ½ vanilla bean, scraped
• 2 cups cold heavy cream

To make the mango puree, cut mangoes in half and scoop out as much flesh as you can into the bowl of a food processor. Stir saffron into boiling water and add to the mango. Pulse food processor until no chunks of mango remain and pass mixture through a fine sieve. Set aside until required.

To make the ice cream, place condensed milk and vanilla bean together in a medium bowl. In a separate bowl or in a stand mixer, beat cream on high until stiff peaks form. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour one quarter of the mixture into a regular size loaf pan or cake tin and swirl through some of the mango puree. Repeat three more times, alternating the ice cream mixture with mango puree. Cover with plastic wrap and freeze until firm. Mixture will keep up to one week in the freezer.

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