I have been an on again off again blogger. Whatever I pursued in my life, I always came back to blogging about food. I think this is what I should be doing.
The way this event was conducted and the guidelines inspired me to join this group of wonderful bloggers to inspire me to blog consistently. I chose to join the Kid’s delight – Family favourite category for the month of May. For all the archives on this event you can head over to this link http://www.spicingyourlife.in/blogging-marathon-archive
I am starting off this category with a dessert. My BH and kids believe that desserts should be had at any time of the day!
With the mango in season many supermarkets in the UAE are celebrating this fruit giving it well adorned displays and conducting festivals and competitions around my favorite fruit!! My online foodie friends also made it easy to choose the first dish of this series. I knew it had to be a mango Ice-cream.
This is a no churn ice cream with very few ingredients. But I have added a hokey pokey candy to the ice-cream to give it a nice crunch.
Enjoy the king of fruits, in this easy ice cream. My family loves it.
For the Honey Comb / Hokey Pokey
- Sugar – ½ cup
- Light corn syrup – 3 tbsp.
- Honey -1 tbsp.
- Baking soda – 1 ½ tsp
For the Ice cream base
- Whipping Cream – 2 cups
- Condensed milk – ½ tin
- Mango puree – from 2 big mangoes
For the Honey Comb
- In a saucepan (Saucepan should be big enough to handle twice the amount of liquid), take the sugar, corn syrup and honey. Mix them all together with a rubber spatula
- Sift and keep ready the baking soda
- Put a baking paper on a flat baking tray. Spread some oil on it and keep ready
- Put the saucepan on medium heat and let the sugar melt
- Do not stir this mixture
- Keep a glass of water with a pastry brush ready. Brush down any sugar that is there on the sides of the saucepan with the pastry brush dipped in water
- If required, keep swirling the pan to even out the temperature in the sugar.
- The sugar needs to be an amber gold colour. If you have instant read thermometer or candy thermometer, remove the syrup from heat when the thermometer reads 140C.
- If you don’t have a thermometer at hand, take a glass of water and put a drop of the syrup in the water. If the drop turns into a ball that is soft pliable ball then the caramel is ready.
- To get a crispier candy, take the caramel a little bit further to around 145C or when the drop of caramel turns into a hard-brittle ball when dropped into the water
- Once you take the caramel off the heat add the baking soda and whisk continuously. Be careful, the mixture will rise and come up. Once the soda is completely incorporated (around 3-4 secs), pour this onto the baking tray.
- In 15-20 min, the candy will have hardened.
- Hit this with a back of a knife or something hard to break this into shards.
- Store in an airtight container.
- Keep the mixing bowl and the whisk you will use to whip the cream in a refrigerator for about 20-30min.
- Puree the mangoes and mix in the condensed milk
- Whisk cold whipping cream stiff with a tbsp. of sugar
- Fold in the mango condensed milk mixture
- Add broken bits of honey comb candy to the ice-cream and stir very slowly
- Pour in freezer safe containers, cover tightly and freeze for 4-5 hrs.
- When serving sprinkle the hokey pokey candy crumbs for a tasty crunch!