Category: American

Electric Deep Fried Turkey (Masterbuilt)

The perfect Fried Turkey for Thanksgiving! Electric Deep Fried Whole Turkey is juicy, tender, crispy, and is extremely delicious. Fried Turkey is perfect for the holidays or any special occasion. The sweet flavor is brined and cooked into the meat as it seals in the absolutely mouthwatering essence of the Turkey. If serving the whole bird, you may need to cover the skinny part of the legs with garnish for that Social media picture. But let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply succulent. Everyone that partakes in this meal will agree; this bird is soft, moist and is bursting with natural harmonies at each crispy bite. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time spent preparing this bird will result in a tasteful quality feast everyone will enjoy.

Watch the video and follow the instructions below to have this gorgeous bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure your bird fits in the deep fryer before cooking (see manufacturer’s instructions). Thanks for visiting and see you again soon.

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Electric Deep Fried Turkey (Masterbuilt)

Deep Fried Turkey that is moist, tender and delicious.
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Prep Time 30 minutes
Brine 1 day
Total Time 1 day 1 hour 12 minutes
Course Thanksgiving
Cuisine American
Servings 10
Calories

Equipment

  • Masterbuilt 10 Liter XL Electric Turkey Fryer 

Ingredients
  

  • 12-18 lbs whole turkey
  • ¼ cup sea salt 1 ½ tbsp per-lb
  • 2 tbsp sugar ½ tsp per-lb
  • 11-13 qt peanut oil

Instructions
 

  • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
  • Brine- In a small bowl: combine salt and sugar (see notes in the recipe for references per-lb). Clean, rinse and pat the turkey dry with paper towels. Rub the salt mixture all over turkey. Place a wire rack on a baking sheet, then place turkey on top of the wire rack (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

Frying **Read and follow ALL safety instructions and protocols**

  • Remove the turkey from refrigerator and let sit for 1-2 hour prior to frying. Make sure it is completely thawed and free from water. Do not rinse the salt off.
  • Make sure the drain valve is close before adding the peanut oil. Pour the oil to the max line (do not go above the line) and close the lid. Preheat the oil at 375°F for 45-60 minutes.
  • Place the whole turkey in the basket. Wear extreme heat resistant gloves, to protect hands and forearms. Use the lifting hook to lift the basket by the handle (see pictures and video for reference before proceeding to next steps).
  • Open the lid. THEN VERY SLOWLY & GRADUALLY LOWER the basket into the hot oil. (It took me about 5 minutes to lower the turkey in the hot oil). Close the lid and cook 3.5-4 minutes per-lb (see picture and video for reference).
  • While wearing your extreme heat resistant gloves: Use the lifting hook to secure basket handle, very slowly lift the basket out of the hot oil (slowly & carefully). Then using the baskets drain clips, hook the basket to the fryer's mounting position using the hole located atop the fryer (see picture and video for reference). Let turkey rest for 10 minutes. THEN, place basket with the turkey on a baking sheet and let the turkey rest until ready to serve/crave.

Enjoy!

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    Turkey’s

    Main Dishes

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    Homemade Blueberry Bread

    Rich moist bread that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful bread. My family absolutely loves this recipe and we are sure your will too.

    Watch the video and follow the instructions below to have this warm bread today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry bread are simply delicious. Thanks for visiting and see you again soon.

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    In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.

    Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper.In a large separate bowl: add sugar, eggs and beat until pale yellow.

    Add vanilla extract, sour cream, milk and oil. Mix everything together until combined.

    In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients and mix.

    Add the blueberries into the bowl and gently toss them together with a spatula.

    Transfer the batter to the pan. 

    Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.

    Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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    Blueberry Bread

    Blueberry Bread is a heavenly treat that features bursts of berries with each deliciously moist slice that is perfect on any occasion.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 15 minutes
    Course Baked Goods
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 8" x 4" Loaf Pan

    Ingredients
      

    • 1 ½ cups fresh blueberries or frozen (not not thaw)
    • 2 tsp all-purpose flour

    Batter

    • 1 ½ cups all-purpose flour 215 grams
    • ½ – ¾ cup granulated sugar depends how sweet you like
    • ½ cup vegetable or canola oil 
    • ½ cup milk room temperature
    • ¼ cup sour cream room temperature
    • 1 ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Topping

    • ¼ cup blueberries
    • 1 tbsp granulated sugar

    Instructions
     

    • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
    • In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
    • In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a large separate bowl: add sugar, eggs and beat until pale yellow. Add vanilla extract, sour cream, milk and oil. Mix everything together until combined. Add dry ingredients and mix. Add the blueberries into the bowl and gently toss them together with a spatula. Transfer the batter to the pan. Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
    • Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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      Baked Goods

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      Carrot Bread (No Pineapple)

      Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

      Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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      Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

      Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

      In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

      Add the shredded carrots, raisins, walnuts into the bowl

      Gently toss them together with a spatula. 

      Transfer the batter to the pan.

      Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

      Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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      Homemade Carrot Bread (no pineapple)

      Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 50 minutes
      Total Time 55 minutes
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 9" x 5" Loaf Pan

      Ingredients
        

      • 2 ½ cups shredded carrots
      • 1 ¾ cups all-purpose flour 249g
      • ¾ cup walnuts
      • ¾ cup raisins
      • ½ cup granulated sugar
      • ½ cup vegetable or canola oil 
      • ½ cup sour cream (full fat) room temperature
      • ¼ cup brown sugar
      • 2 tsp pumpkin spice
      • 1 ½ tsp vanilla extract
      • 1 tsp baking soda
      • ½ tsp salt
      • ½ tsp ground cinnamon
      • ½ tsp baking powder
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
      • In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      • In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
      • Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

      Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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        Baked Goods

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        Homemade Pineapple Ice Cream

        Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

        Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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        Place the pineapple chucks in a blender or food processor and puree until smooth.

        Ice Cream Base

        In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

        In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

        Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

        Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

        Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min. 

        Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Scoop & Enjoy!

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        Homemade Pineapple Ice Cream

        Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Churn 40 minutes
        Total Time 50 minutes
        Course Dessert
        Cuisine American
        Servings 8 cups
        Calories

        Equipment

        Ingredients
          

        • 2 cups pineapple chucks without juice
        • 2 cups heavy whipping cream
        • 1 ½ cups whole milk
        • ¾ cup granulated sugar
        • 1 tbsp lemon juice
        • 5 large egg yolks

        Instructions
         

        • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
        • Place the pineapple chucks in a blender or food processor and puree until smooth.

        Ice Cream Base

        • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
        • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
        • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
        • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
        • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Serve with a waffle cone or in a cup.

          Video

          Keyword best pineapple ice cream, easy fresh pineapple ice cream, pineapple ice cream
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          No Bake Mango Cheesecake

          Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table. 

          Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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          Remove 3 mangoes flesh and cut/dice.

          Place the mangos in a blender or food processor and puree until smooth.

          In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.

          Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 

          Cheesecake

          In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.

          Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.

          Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer. 

          Mango Jelly

          In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.

          Garnish with sliced mangoes.

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          No Bake Mango Cheesecake

          No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
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          Prep Time 20 minutes
          Total Time 20 minutes
          Course Dessert
          Cuisine American, Asian
          Servings 6
          Calories

          Equipment

          Ingredients
            

          Crust

          • 1 cup crushed graham crackers about 8 full sheets
          • 3 tbsp unsalted butter melted

          Mango Cheesecake

          • 12 oz cream cheese softened
          • ¾ cup mango puree
          • ¾ cup heavy whipping cream
          • ¼ cup granulated sugar
          • 2 tbsp lemon juice
          • 3 tbsp cold water
          • 2 ¼ tsp unflavored gelatin powder 1 package

          Mango Jello

          • ¾ cup mango puree
          • ¼ cup cold water
          • 2 ¼ tsp unflavored gelatin powder 1 package

          Instructions
           

          • Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

          Crust

          • Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
          • In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
            1 cup crushed graham crackers, 3 tbsp unsalted butter

          Cheesecake

          • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
            3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
          • In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
            12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
          • Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

          Mango Jelly

          • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
            ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
          • In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
            ¾ cup mango puree
          • Refrigerate uncovered for at least 6 hours but preferably 8 hours.

          Garnish with sliced mangoes. Slice and enjoy!

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            Homemade Mango Ice Cream

            Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

            Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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            Remove the mango flesh and cut/dice.

            Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

            Ice Cream Base

            In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

            Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

            Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

            Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

            Add mango puree to the bowl and mix well.

            Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

            Churn

            Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

            Churn for 40- 60 min. 

            Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

            Serve with a  waffle cone 

            Serve in a cup.

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            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Homemade Mango Ice Cream

            Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 13 minutes
            Churn 40 minutes
            Total Time 1 hour 3 minutes
            Course Dessert
            Cuisine American, Asian
            Servings 2 Quarts
            Calories

            Equipment

            Ingredients
              

            • 3 large mangoes 2 cups of puree
            • 2 cups heavy whipping cream
            • 1 ½ cups whole milk
            • ¾ cups sugar
            • 1 tbsp lemon juice
            • 5 large egg yolks

            Instructions
             

            • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
            • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

            Ice Cream Base

            • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
            • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
            • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
            • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

            Churn

            • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
            • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

            Serve with a waffle cone or in a cup.

              Video

              Keyword best homemade mango ice cream, easy mango ice cream, fresh mango ice cream, homemade mango ice cream
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Ice Cream Recipes

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