I love mango macadamia! In fact, it’s my favourite ice cream flavour. If you want to hear me wax lyrical about it, read this post here on Sharon’s Blog.
Nowadays, when I get a craving for mango macadamia ice cream, I have to make it myself. It’s actually not that hard.
When I bought my first ice cream maker at a cool 25 dollars from Aldi, I thought it was going to be a bit of a gimmick. An appliance that came out maybe once a year, something that would eventually become part of a goodwill donation. It wasn’t to be, 5 minutes into my second batch of French vanilla, the ice cream maker carked it. I hadn’t saved the receipt so I forfeited the 25 dollars to Aldi.
Mr Firehouse was deeply offended by the idea of store bought ice cream and dragged me to the shops moments later to replace the ice cream maker. He spent a good deal of the drive there chewing my ear off about my habit of bargain shopping,
” some things are worth paying money for” he said.
The one that he purchased this time was several times more expensive than the Aldi iteration. Conscious of the fact that this machine had cost a fair bit more, and my plan to relegate it to a dusty cupboard may not suffice, I got to ice creaming.
I recognise that not everyone has the space or the desire for an ice cream maker, hence a recipe that doesn’t require one seemed in order.
Nowadays we generally always have homemade ice cream in the freezer. Especially since Mister C is a bit of a fiend for the stuff. I love the freedom of giving him something that I know all the ingredients to. I figure it’s a little effort for piece of mind.
- 2.5 cups cubed frozen mango
- 1.5 cups of cream
- 1 cup of milk
- 2 tbsp. of honey
- 2 tbsp. lemon
- 1/2 cup of macadamia nuts
In the jug of a blender place the mango, cream and milk. Blitz until smooth. Add the honey and lemon and mix well.
Pour ice cream into a plastic, freezer safe container and stir in the nuts before placing in the freezer.
Bring the ice cream out of the freezer about 15 minutes before serving.