Cheesecake Ice-Cream With Mango Syrup

4 steps · 45 min total

1. 01

   Freeze and Blend Ice Cream

   Place the ice cream mixture in a freezer-safe jug and freeze until it just starts to set.

   Once it's partially frozen, use a stick blender to mix the ice cream again for about 30 seconds. Return the mix to the freezer. Repeat this freezing and blending process twice more as the ice cream sets. After the second re-mix, transfer the ice cream to a deep metal dish that's large enough for your stick blender, and return it to the freezer for its final freeze.

2. 02

   Puree Mango Syrup

   Combine all the mango syrup ingredients in a saucepan. Use a stick blender to puree the mixture until smooth.
3. 03

   Cook the Mango Syrup

   Heat the pureed mango syrup in the saucepan, letting it boil for 5 minutes while stirring regularly.

   Reduce the heat slightly and continue to stir for another 2 minutes, or until the syrup reaches a consistency you like. It will thicken a bit more as it cools.

4. 04

   Serve with Syrup

   Once the mango syrup has cooled, pour it over the cheesecake ice cream.