Mango ice cream
- Put the almonds into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.
- Mix the almonds and 20 g sugar in a saucepan. Stir the almond and sugar mixture on a high heat until the sugar caramelises. Remove from the hob, decant and allow to cool.
- Score open the vanilla pods lengthways with a knife and scrape out the pulp. Put the vanilla pulp and the remaining sugar into the blender jug and, with the measuring beaker in place, pulverise for 20 seconds/speed setting 10.
- Add the mango and cream. With the measuring beaker in place, blend for 20 seconds/speed settings 6–8, increasing the speed gradually. Serve the ice cream sprinkled with the caramelised almonds.
The frozen mangos can be replaced by other frozen fruits, as desired.
Bon appétit with Monsieur Cuisine