Recipes Desserts Fruit Desserts Strawberry Dessert Recipes Strawberry-Mango Ice Cream with Fresh Spearmint Be the first to rate & review! 0 Photos Inspired by The Mastercard (a frozen strawberry-mango concoction that is served on Royal Caribbean® cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint! Recipe by Kim's Cooking Now Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 40 mins Cook Time: 10 mins Additional Time: 13 hrs 10 mins Total Time: 14 hrs Servings: 8 Yield: 1 quart Jump to Nutrition Facts Ingredients 3 cups half-and-half 1 cup white sugar 3 egg yolks ½ tablespoon chopped fresh spearmint 1 teaspoon coconut extract 2 cups sliced fresh strawberries, pureed 1 medium mango, pureed Directions Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil. Whisk egg yolks in a small bowl until pale yellow. Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil. Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight. Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer. Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened. Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours. I Made It Print Nutrition Facts (per serving) 266 Calories 12g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 266 % Daily Value * Total Fat 12g 16% Saturated Fat 7g 36% Cholesterol 110mg 37% Sodium 41mg 2% Total Carbohydrate 37g 13% Dietary Fiber 1g 5% Total Sugars 31g Protein 4g Vitamin C 32mg 162% Calcium 114mg 9% Iron 1mg 3% Potassium 231mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved