Vanilla Bean Ice Cream with Mango Curd, Caramel & Almond Crumb
Servings 1
Silky vanilla ice cream paired with tangy mango curd, buttery caramel, and crunchy almond crumb for a bright, indulgent finish.
Ingredients
Vanilla Ice Cream Base
- 500 ml cream
- 250 ml whole milk
- 150 g sugar
- 6 egg yolks
- 1 vanilla bean or 2 tsp extract
Mango Curd
- 250 g mango purée fresh or frozen, strained
- 100 g sugar
- 3 egg yolks
- 60 g butter cubed
- 1 tbsp lime juice
Caramel Sauce
- 150 g caster sugar
- 60 ml water
- 120 ml cream warm
- 40 g butter
- Pinch salt
Almond Crumb
- 100 g almonds blitzed
- 100 g flour
- 100 g butter cold, cubed
- 100 g caster sugar
- Pinch salt
Method
- Ice Cream – Heat cream, milk, vanilla until steaming. Whisk yolks + sugar, temper with hot cream, cook to 82°C until coats spoon. Strain, chill, churn, freeze.
- Mango Curd – Whisk purée, yolks, sugar, lime in saucepan. Cook low heat to 82°C, stirring constantly. Remove, whisk in butter until glossy. Chill.
- Caramel Sauce – Heat sugar + water in pan until deep amber. Off heat, whisk in warm cream (careful splash). Stir in butter + salt until smooth. Cool.
- Almond Crumb – Rub butter into almond meal, flour, sugar, salt until sandy. Spread on tray, bake 160°C for 15–20 min until golden. Cool.
- Serve – Scoop ice cream, spoon mango curd, drizzle caramel, sprinkle almond crumb.