Mango Kiwi Mascarpone Ice Cream: Birthday Time!

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
Serves 6-8

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).

Mango Halibut Ceviche

Summer is just around the corner - time for slowing down a little, barbecues and impromptu cocktails with the neighbors.  I am filled with anticipation at this time of year!  The kids’ school is in the home stretch, our neighborhood berry stand sets up, the pool opens and summer plans begin to form.  It is a happy time indeed!

Ceviche evokes summer for me.  It makes an ideal meal for a stifling hot evening when you don’t want to turn on the oven, and is perfect for nibbling on while chatting in the backyard on a lazy afternoon, gin and tonic or cold beer in hand.

I first made this version with mango and halibut last summer, just before saying farewell to our Saudi exchange student, Mohammad, who lived with us all year.  He had never eaten ceviche before so we enjoyed it as a light lunch.  Ceviche is quick to prepare.  While the fish “cooks” in lime juice, you chop up mangoes, cherry tomatoes, parsley, avocadoes, jalapeno peppers and bell peppers to mix in.  I love the vibrant colors and crisp and creamy textures.  The heat of chili peppers combines with sweet mango and sour lime – makes your taste buds tingle!

Now, if the sun would just return to Seattle we’d really believe summer is on its way.  In the meantime, I am very excited to be attending the BlogHer Food ’12 conference here in Seattle tomorrow!  I can’t wait to share with you about it next week.  And  I’m happy to say I’ll sneak in some warm weather this weekend with a quick visit to Santa Barbara for my brother-in-law’s birthday celebration...I’ll try to bring some sunshine home with me!

Mango Halibut Ceviche

Serves 4 as a light meal or 8 as an appetizer

1 pound fresh halibut fillet or halibut cheeks, cut in 1/2 inch dice

3/4 cup lime juice (about 4-5 limes)

2 cups mangoes, diced

10 ounces cherry tomatoes, sliced in half

1 orange bell pepper, finely diced

1 large avocado, diced

1/2 cup Italian parsley, finely chopped

1 jalapeno or serrano chili pepper, finely diced (or more to taste)

1 teaspoon salt

Tortilla chips for serving

Combine the halibut and lime juice in a medium sized bowl and stir gently. Chill for half an hour to allow the lime juice to "cook" the fish.

Add the rest of the ingredients (except the tortilla chips) and stir gently. Taste for salt. Spoon into a serving bowl and serve with tortilla chips and an icy beer.