Pistachio Ice Cream With Broiled Mango Slices Recipes

Steps:

• You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
• Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
• Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
• Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
• When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
• To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

Steps:

• Reserving about 2 teaspoons of the ground pistachios, place the remaining in a heavy-bottom saucepan. Add milk and cream. Bring to a boil.
• In a large bowl, beat the yolks with the sugar. Add hot milk and cream, beating continuously. Pour custard mixture back into the saucepan and cook over low heat until it thickens. Turn off heat. Stir in the rose water. Let mixture cool. Pour into a freezer proof container and freeze for 1 hour or until partially frozen. Remove from freezer and transfer to a bow, Beat to break down the crystals. Freeze the mixture again for 30 minutes. Beat one more time. Freeze until firm. OR use your ice cream maker following the manufacturer's directions.
• Remove the ice cream from the freezer and let stand for 10-15 minutes before serving. Meanwhile, preheat the broiler to high. Sprinkle the mango slices with the confectioners' sugar and broil for 3-4 minutes. Serve immediately with scoops of ice cream decorated with a sprinkling of the reserved ground pistachios.

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium- high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir 1/4 cup pistachio paste into custard.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.