Hot Mango Ice Cream

If you have never had Hot mango ice cream, you will first think of the deep-fried one, but it is completely different. Compared to regular ice cream, the main difference is the temperature at which it is served. The ice cream we are familiar with melts at higher temperatures.

The Hot one is the opposite; it keeps its shape and texture under higher temperatures and melts under lower ones. The melting point will depend on the type of Methocel gum being used. I used to use Methocel SGA150, but it was discontinued, and the one with similar properties is SGA 7C with a hydration temperature of <10C and forming a firm gel at 38-44C. This is the link to the website from which I usually buy my supplies.
I have no affiliation with them.

The first time I saw this recipe was in 2008, on the Ideas in Food website. I wanted to make it right away, and after a few tries, it came well, with excellent texture and flavour. The hot ice cream is all about the surprise when you serve it, whether by itself or as a sundae; don’t let people know what they are about to have. Seeing the surprise and disbelief on their faces will make an effort you put into making the ice cream worthwhile.

The recipe below is for Hot Mango Ice Cream, which I also used to create the ice cream for one of my previous posts – Solid Edible Films.

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Hot Mango Ice Cream

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How to make It

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

• 1 cup Mango puree
• 1 cup heavy cream
• 4 tbs sugar
• 4 egg whites

Methylcellulose solution

• 155 mL or 5 oz water
• 1.5% of the total amount - Methylcellulose

Instructions

Methylcellulose solution

1. Boil the water.
2. Add Methocel and whisk it until dissolved.
3. Add it to the rest of the ingredients and blend.
4. Leave it in the fridge overnight or put it over an iced bath for an hour if you need it immediately.

Ice cream

1. Boil a pot of water.
2. Turn the heat on low. Use a scoop or spoon to scoop the ice cream.
3. Wipe the sides of the scoop before immersing it in the water.
4. Once the scoop is in the water, the ice cream will slowly dislodge from the ladle and form a shape. This process is similar to poaching eggs.
5. Cooking time is about one minute or a little more, depending on the scoop size.
6. Once the ice cream is ready, use a slotted spoon, scoop it out, and place it on a paper towel.
7. Wait for two to three minutes. Before serving, it will slightly starch, just like taking regular ice cream from the freezer and waiting a few minutes before serving.
8. Now, you are ready to serve it as part of your dish.

Notes

I used Methylcellulose—Methocel SGA 150, which I believe was discontinued. A possible replacement is Methylcellulose SGA 7C. Here is the link to the site where I usually buy my hydrocolloids, but there is no affiliation.

If you add alcohol, the gel setting point will increase.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 54mgSodium: 96mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 5g

Nutrition information isn’t always accurate.