Ice cream is always popular, but now in the heat it is extra delicious and cooling.
When you add an egg yolk, the ice cream gets a slightly smoother consistency, so if you have allergy sufferers in the house, you can leave it out. A little lime juice is a nice adjustment to all the flavors.
Mango ice cream:
3 dl heavy cream
1-2 tablespoons sugar
300 gr Nirus mango puree
1 egg yolk
2 tablespoons lime juice
Procedure:
- Whip the cream with sugar and cream. Mix in the mango puree and egg yolk.
- Freeze overnight in small glasses or a large mold.
- Garnish with some fresh mango slices and mint leaves.
Tip:
If you have fresh mango, cubes of the fruit can be frozen.
