There is an adage many people who travel to Hawaii say: "You can leave Hawaii, but Hawaii will never leave you." There is something magical about this island paradise in the Pacific and it took me living and working there to figure out what it is. True there are the white sand beaches (or black sand ones in Maui). Yes, the tropical waters are almost like a real fountain of youth. The food, oh my God, the food! But the real magic of Hawaii are its natives. I have never, in all my travels and the various places around the world I have worked and lived, met such "real" people as the island natives -- the real Hawaiians. They have hearts of gold, can lift your spirits with just a smile and every single one of them have a tropical twinkle in their eyes. So, you see, in a very real way it is not the islands themselves which are magical, it's the people who make the islands!
Some of the greatest Chef's I have ever had the pleasure of working with are native Hawaiian. One night while I was making some mango ice cream, one of the Chef's came over to me, nudged me out of the way and said "watch this." And as I watched he created an ice cream which is the smoothest, richest and creamiest I have ever tasted and his secret was this simple - add more cream! Sounds logical, right? Not really. Too much cream in ice cream will leave a butter fat film in your mouth and on your tongue but... as I learned from this Chef, not when you are using mango's. Mango's have a natural enzyme in them which will usually coddle the cream but when it becomes chilled and churned, this enzyme smooths out and thickens the cream and what you get is seriously nothing short of heavenly.
Ingredients needed to make Mango Ice Cream (makes about 5 cups):
- 2 mango's, pitted, peeled and pureed
- 2 cups heavy cream, very cold
- 1 cup milk, very cold
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 Meyer lemon, the juice and the finely grated zest
- Into a large bowl whisk together all the ingredients, except the lemon juice and zest, until frothy (the enzymes in the mango's will create this froth).
- Pour the mixture into an ice cream machine and churn 10 minutes.
- Into the machine add the lemon juice and zest and churn an additional 10 minutes,
- Either serve from the machine or place in a freezer-proof container until ready to serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."