Cheesecake Ice-Cream With Mango Syrup Recipe

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.

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.