I'm also discovering that I LOVE making ice cream. I used Food Blog Search to track down a recipe. I came upon David Lebovitz's recipe on several blogs. I've been wanting to get his book The Perfect Scoop for quite some time now. Everything I read about it is positive.
I began by extracting the juice from the passion fruits. This was done by pressing the juicy seeds in a strainer with the back of a spoon which was the most time consuming part of the recipe. I decided to double the recipe to yield a quart. Then I added a cup of cream. I warmed the sugar, salt and remaining cream in a medium saucepan and slowly added it to six whisked egg yolks in a bowl. Then I put the custard back in the pot and cooked it until it coated the spoon. I then added this mixture to the passion fruit mixture. I chilled the mixture, churned it in my ice cream maker and let it freeze overnight.
The ice cream was lovely. It had the fresh, vibrant flavour passion fruit with just the right amount of sweetness, mm mm mm superb!
Later on in the week, my fiance's Dad brought home some mangoes from St. Thomas, providing me with the inspiration for my next two desserts. I decided to make Mango Sorbet (using another David Lebovitz recipe).The sorbet was simple to make. I simply put sugar, water, diced mango, lime juice, a tablespoon of dark rum and a pinch of salt into the food processor and pureed it until smooth. Then I chilled the mixture, churned it in the good ole ice cream machine and froze it for several hours. The sorbet tasted completely authentic, it was just like biting into a sweet, ripe, juicy Julie mango. One of my testers even said it was better than Haagen Daaz! What a compliment! :-)
I still had many mangoes left so I figured I'd bake something. After all this is "The Baker Within". So I decided to make Fresh Mango Bread from Dorie Greenspan's Baking: From My Home to Yours. It was made by combining the dry ingredients and spices, mixing together the wet ingredients, marrying both mixtures and then adding the diced mangoes, lime zest and golden raisins.
After making sure everything was well incorporated, I placed it into a loaf pan and baked it for an hour and a half. The center was still wet, so I had to bake it for another 20 minutes.
The bread was delicious and moist, the spice and sweetness just right. But even though I could see the chunks of mango all throughout the bread it just didn't taste mango-y enough. It should've been bursting with mango flavour. Next time I try this recipe I'll either increase the amount of mango or pulse the mango in the food processor first so that it can be even more incorporated into the batter or heck maybe I'll even do both.