Mango Chutney Ice Cream

Mango Chutney 450g chopped mango flesh 20g salt 600ml water 150g sugar 200ml vinegar 25g white wine vinegar 1 clove chopped garlic 0.5 tsp chilli powder 0.5 cinnamon stick 40g raisins 40g dried dates Ice Cream 1 litre milk (if using Pacoject method) or 1 litre cream (if using conventional ice cream machine) 7 egg yolks 185g sugar 230g mango chutney purée juice of one lemon
Preparation method: 
Mango Chutney Wrap the chopped garlic, chilli powder and cinnamon stick in muslin and tie into a bundle. Combine the rest of the ingredients for the chutney in a bowl and submerge the muslin bundle into it. Marinade for 24 hours. After 24 hours, transfer the contents of the mixing bowl and put into a heavy bottomed pan. Bring to the boil and then simmer until almost all the liquid has evaporated. Remove the muslin, cool slightly and then liquidise the mixture until smooth. Pass the chutney purée through a drum sieve for a very smooth ice cream, or leave as is for a ‘bit of bite’. Refrigerate in a kilner jar. The chutney will last for some time. Ice Cream Bring the milk or cream to the boil. Whisk the yolks and sugar until pale in colour. Pour the milk or cream on to the yolks and sugar, mix, and then return to a clean pan and cook slowly stirring with a wooden spoon until the mixture coats the back of the spoon. Pass the custard through a sieve into a container over ice. Whisk in the mango chutney ice purée and the lemon juice. If using Pacojet freeze in Pacojet canisters at -22° Celsius for 24 hours and then finish using the manufacturers’ instructions. If using conventional method, churn on an ice cream machine using manufacturers’ instructions. Recipe from Simon Rogan, chef patron of L’Enclume in Cartmel, Cumbria

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