It’s time to pull our ice cream maker out. Making ice cream is one of summer’s many, many pleasures (flip flops being another). I love dreaming up new flavors, and Sam’s 17th birthday (yes ... 17!) is a perfect time to create a frosty treat to celebrate him.
I love that Sam’s birthday heralds the arrival of summer for us – a warm, sunny, fun season that reflects him well. Seventeen years ago he made me a mom and since then he has filled our lives with joy. As his mama, I can also say Sam is a kind, smart (he just crushed his SAT!), and talented young man who makes me laugh. Lots of sweet thoughts on my mind in addition to ice cream!
The anticipation of summer’s unstructured time, and yes, lots of ice cream, is a delicious feeling. Using my usual vanilla ice cream recipe as a basis, I thought about what Sam might enjoy with it. He loves mangoes and kiwis, and I decided to surprise him by combining these flavors together. I whizzed up some chopped mangoes and mixed them with the milk and cream. Some mascarpone seemed like it would add smooth, creamy decadence, so I stirred it in, too. A birthday can never have too much decadence! I had never had kiwis in ice cream before and was curious to try it - chopped kiwis added the final pop of flavor and color.
So this is an ice cream to savor. It is rich and divine, with a delicate mango flavor and little bursts of kiwi fruitiness. It can be served alone, although we paired this batch with the angel food cake Sam requested for his birthday dessert.
Happy Birthday, Sam!
Mango Kiwi Mascarpone Ice Cream
4 ounces mascarpone cheese
2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar, divided
1 teaspoon vanilla
2 cups diced mango (2 large)
1 cup diced kiwi (about 3)
In a medium sized bowl, stir together the mascarpone cheese, cream, milk, 1/2 cup of sugar and vanilla until smooth. Pop the bowl in the fridge while you prepare the mango puree.
Place the diced mangoes in the bowl of a food processor and whiz until it is smooth.
puree mango until smooth. Remove the cream mixture from the fridge and stir in the mango puree. Pop the bowl back in the fridge.
In a small bowl, stir together the kiwis and 1/4 cup sugar. Let macerate while the ice cream churns.
Pour the mixture into your ice cream mixer and process according to the manufacturer’s directions. During the last 5 minutes, add the kiwis and their juices to the ice cream. Scoop the ice cream into a freezer safe container, cover and freeze until firm (a few hours).