This Peach & Mango Ice Cream from The Tom Parker Creamery keeps things straightforward, blending ripe fruit through a base of cream and unhomogenised whole milk for a smoother texture.
The mango does most of the work on sweetness, with peach softening it and a little lime zest lifting the flavour.
Here is the recipe:-
Serves 4-6
Ingredients
300ml Tom Parker Creamery's double cream
200ml Tom Parker Creamery's unhomogenised whole milk (well stirred)
100g caster sugar
1 tsp vanilla extract
1 medium ripe mango, peeled and chopped (approx. 150g)
1 ripe peach, peeled and chopped (approx. 150g)
Zest of ½ lime
Method
Blend the mango and peach together into a smooth puree. Stir in lime zest.
To make the ice cream base, gently heat the milk, cream, and sugar in a saucepan until the sugar dissolves. Don't let it boil. Remove from heat and stir in vanilla extract.
Let the cream mixture cool slightly before mixing in the fruit puree until fully incorporated.
Refrigerate for at least 1 hour until very cold.
With an ice cream maker: Churn according to manufacturer instructions.
Without a machine: Pour into a shallow freezer-safe container. Freeze for 1 hour, then stir vigorously with a fork to break ice crystals. Repeat every 30–45 minutes until creamy and frozen (~3–4 hours).
To serve, scoop into bowls or cones and top with chopped fresh mango, peach slices, or a sprig of mint.
And then enjoy it!
That's Food and Drink would like to thank The Tom Parker Creamery for their help in putting together this heatwave busting ice cream recipe!
