Chilling with ice cream, the right choice during the dog days of summer

The dog days are on its way. One reason more chilling with ice cream or taking a cold bath in the sea or in the lake. I prefer sitting on the deck chair and enjoying a great scoop of the mango flavor. Flavors and textures are very important, too. The ice cream should be soft and creamy also light and tasty. The Chef’s Handyman team loves to share with you their favorites.

Mango ice cream

Chef’s Handyman Mango Ice Cream

To make mango ice cream, bring 500 ml 16 oz. soy milk to the boil.  Slowly pour in a package of vanilla vegan friendly flan powder and whisk to combine. Reduce on low heat for 10-15 minutes stirring occasionally with a spoon so the flan powder doesn’t stick. When finished cool the cream. This basic ingredient should be prepared twice, so two different flavors can be prepared within one step.

Meanwhile add the half of mango cubes in a pan. Add 5 tbsp. of preserving sugar. Simmer on low heat for 10 minutes. Remove from heat and cool.

To make mango ice cream, combine the cooled vanilla cream with the vanilla extract, 3 tbsp. sugar and lemon rind. Whip soy cream. Spice with tonka bean and sugar. Fold the whipped soy cream into the vanilla cream. Then, pour the mixture into a container.  Spoon the fruit compote in. Close the container and freeze for 1-2 hours.

Shopping list for 4 serves, 3 mangos, 5 dl soy milk, 1 vegan friendly vanilla pudding powder, 5-6 tbsp. preserving sugar, 2 tbsp. vanilla extract, 1 lemon, 2 tbsp. sugar, 1 cup whipped soy cream, 1 dash tonka bean, cream stabilizer to whip the soy cream

Chef’s Handyman, Cappuccino Ice Cream

The recipe for the strawberry and the cappuccino vegan friendly ice cream will be linked to the old Chef’s Handyman blog. These summer recipes were the last year favorites of the Chef’s Handyman team.

Frozen & fruity greetings from the Chef’s Handyman kitchen! Have a great weekend, yours Chef’s Handyman team.