No-Churn Mango Ice Cream With Sesame-Peanut Brittle

1 hours 0 mins Prep Time

20 mins Cook Time

Written By

Vicky Tran

If you are savvy enough of an ice cream maker to have your own churning ice cream machine, then kudos to you! However, the average home cook will most likely lack this piece of seasonal equipment but fret not; a churn-less simple recipe for creamy and bright summery mango flavoured ice cream awaits with bated breath. The base ice cream recipe couldn't be simpler (at a mere four ingredients long), and while it is good as is on its own, it is inarguably the sesame peanut brittle topping that makes this ice cream stand out. Deeply toasted bits of candy-coated goodness meant to be liberally sprinkled on top to contrast every creamy spoonful with a crispy companionship. The flavour combination hearkens back to the heavy use of both sesame and peanuts in a more sweet and dessert-focused way common in many Southeast Asian countries. Note that candy making in any form is an accurate art and should only be done with a candy thermometer handy.

Ingredients

No-Churn Mango Ice Cream

3 cups 35% whipping cream
4 medium sized mangos, ripened (such as Alphonso or Ataulfo variety)
1 cup sweetened condensed milk
3 cups heavy cream

Sesame-Peanut Brittle

1/2 cup granulated sugar
1/4 cup water
1/4 cup toasted unsalted peanuts, roughly chopped
4 tablespoons corn syrup
1 tablespoon toasted white sesame seeds
1 tablespoon toasted black sesame seeds
1 tablespoon unsalted butter
1/4 teaspoon baking soda
Pinch of kosher salt

Directions

No-Churn Mango Ice Cream With Sesame-Peanut Brittle

7 Steps

Step 1

Peel all of the mangoes, remove the flesh from one of the mangoes and cut into 1/2 cm diced cubes and set aside (these will be folded towards the end). Remove the flesh from the remaining 3 and cut into large chunks, place into a food processor or blender and blend until smooth. Transfer to a large mixing bowl.
Step 2

Add in the sweetened condensed milk to the mango purée and mix until even.
Step 3

In a stand mixer or using a handheld electric mixer, whip the whipping cream until stiff peaks form. Fold into the mango mixture 1/2 at a time until completely smooth. Pour 1/3 of the ice cream mix into a freezer proof container, top with 1/3 of the reserved diced mangoes. Continue layering until all of the mix and mangoes are in the container. Wrap or cover with a lid and allow to chill in the freezer for a minimum of 6 hours, or overnight for best results.
Step 4

To make the brittle, in a medium sized and heavy bottomed pot, combine the granulated sugar, corn syrup and water and bring to a boil on medium heat. Use a pastry brush dipped in cold water to brush around the edges of the pot if it begins to brown too much. Cook this mix until a candy thermometer reads 234°F.
Step 5

Add in the butter and kosher salt and continue to cook until a candy thermometer reads 300°F. Remove from the heat, add in the toasted sesame seeds, toasted chopped peanuts as well as baking soda and quickly mix to combine. Immediately turn over to a baking sheet lined with parchment paper and spread as thinly as possible. Allow to set up at room temperature for a minimum of 1 hour until hardened and crisp.
Step 6

Once the brittle has cooled completely and hardened, break into pieces by hand and then pulse in a food processor until crumbly.
Step 7

To serve, scoop the ice cream into cones or bowls and top with the brittle as desired.