Mango Passion Fruit Tea Ice Cream

Double ice cream posts, aren’t you lucky?

This particular blend of mango passion fruit tea makes one of the best cups of tea I’ve ever had.  Which is a bit ironic, since I’m not a fan of fresh mangoes.  My aversion to the fruit led me to begin adapting this ice cream recipe into other flavors about six years ago, and it’s been a delicious process!

If you like the taste of mangoes, add a little cut fresh fruit to the top of this ice cream, or stir a few finely chopped mango chunks into the ice cream after the first freezing.

Mango Passion Fruit Tea Ice Cream
Serves 6.  This recipe is adapted from “Mango Ice Cream” from The Essential Asian Cookbook.  Please see my Resources page for more information on the original recipe and publication.

A truly heavenly ice cream.

Ingredients:
  1/2 cup caster sugar (see Method)
  about 1 prepared cup of a mango passion fruit tea blend, made with boiling water and steeped for about 10 minutes, or to taste

(Steep the tea long enough to develop a full flavor, but stop before it gets bitter.  I adore the flavor and aroma of this tea, so I steeped it for a long time, until the brilliant orange-yellow color really came through.  I used a bagged tea for this ice cream.  Experiment with your favorite blends!)

  1 cup whipping cream

Equipment:
food processor
electric mixer
large plastic food storage container with cover

Method:
Allow the hot tea to cool in a cup while the ice cream is prepared.  Otherwise you’ll have curdled whipped cream!

Hot tea. Love that color!

If needed, use your food processor before beginning the recipe to blend 1/2 cup of white granulated sugar into caster sugar, a superfine version of sugar.  Blend for a few minutes until you have a very fine, dusty consistency.

Combine the tea with the caster sugar in a large bowl and stir to dissolve the sugar into the tea.

Pretty simple: sweetened tea is the base of this ice cream.

Using an electric mixer, beat 1 cup of whipping cream until stiff peaks form.  Then, very gently, fold the whipped cream into the tea mixture, until well-incorporated.  The mixture will be soupy, but not overly watery, and butter-yellow in color.

I wish the yellow was as vibrant in this photo as it is in person!

Place the ice cream in a plastic food storage container with a cover and freeze it for 1 1/2 to 2 hours, or until the ice cream is half-frozen.

Remove the ice cream from the freezer and process until smooth, about 1 minute.

Transfer the ice cream back to the plastic container and allow the mixture to freeze completely.  (I have always left it in the freezer overnight.)

This tea-based ice cream is a bright yellow with intense flavors. I love it!

When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature.

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