Ingredients with Measurements:
- 1 cup cooked sago pearls
- 2 ripe mangoes, peeled and cubed
- 1 pomelo, peeled and segmented
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a blender, puree the mangoes until smooth. Set aside.
2. In a large bowl, combine the sweetened condensed milk, heavy cream, whole milk, sugar, and salt. Whisk until well combined.
3. Add the pureed mangoes, pomelo segments, and cooked sago pearls to the bowl. Stir until evenly distributed.
4. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream is done churning, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
6. Scoop and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Freezing time: 4 hours
Temperature:
Churn the ice cream according to the manufacturer's instructions.
Serving size:
This recipe makes about 1 quart of ice cream.
Nutritional information:
Calories per serving: 350
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 150mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 42g
Protein: 5g
Substitutions for ingredients:
- You can use other fruits instead of mangoes and pomelo, such as strawberries, blueberries, or peaches.
- You can use coconut milk instead of heavy cream for a dairy-free version.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add some chopped nuts or chocolate chips for extra texture.
- Use different types of sago pearls, such as black or rainbow sago pearls.
- Add some coconut flakes for a tropical twist.
Tips and tricks:
- Make sure to cook the sago pearls according to the package instructions and rinse them with cold water to prevent them from sticking together.
- Use ripe mangoes for the best flavor and texture.
- Chill the ice cream maker bowl in the freezer for at least 24 hours before using it.
- Freeze the ice cream in a shallow container to speed up the freezing process.
Storage instructions:
Store the leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and top it with some fresh fruit or whipped cream.
Garnishes:
Garnish the ice cream with some mint leaves or edible flowers.
Pairings:
Serve the ice cream with some fresh fruit or a slice of cake.
Suggested side dishes:
This ice cream is perfect on its own, but you can also serve it with some cookies or wafers.
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a few more hours.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the sago pearls properly to avoid any foodborne illnesses.
- Store the ice cream in the freezer at a safe temperature to prevent any bacterial growth.
Food history:
Mango pomelo sago is a popular dessert in Hong Kong and Southeast Asia. It is usually served as a cold soup or pudding, but this recipe turns it into a creamy ice cream.
Flavor profiles:
This ice cream is sweet, creamy, and fruity, with a slight tang from the pomelo.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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Region: Thai