KitchenAid KPFD200 manual Mango Buttermilk Ice Cream

MANGO BUTTERMILK ICE CREAM

13⁄4 cups half-and-half 1 cup sugar

1⁄8 teaspoon salt

1⁄8 teaspoon nutmeg, if desired

13⁄4 cups buttermilk

1 teaspoon vanilla

2–21⁄2cups (2 medium) diced ripe mangoes

In medium saucepan, combine half-and-half, sugar, salt, and nutmeg, if desired. Heat over medium-low heat until very hot but not boiling, stirring constantly. Transfer half-and-half mixture to medium bowl; stir in buttermilk and vanilla. Cover; refrigerate at least 4 hours to overnight.

Add mangoes to dessert maker. Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 14 servings (1⁄2 cup per serving).

Per Serving: About 120 cal, 2 g pro, 21 g carb, 4 g total fat, 2.5 g sat fat, 10 mg chol, 65 mg sod.

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