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Guest Post: Evelyne from CulturEatz featuring Mango and Cheese Swirl Ice Cream 1

Mango and Cheese Swirl Ice Cream

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  • Author: Evelyne



Cheese ice cream:

Mango ice cream:

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/3 cup sugar
  • 2 egg yolks
  • 1 large ripe mango (1/2 cup puree, 1/4 cubed)
  • 2 teaspoons lemon juice
  • red and yellow food coloring (optional)


  1. For the cheese ice cream, in a saucepan over medium-low heat, combine the cream, milk, sugar, cream cheese, and vanilla. For the mango ice cream, in a separate saucepan over medium-low heat, combine the cream, milk, and sugar. Bring the mixtures to a simmer, until small bubbles appear on the edge of the saucepan.
  2. In two bowls, beat 2 egg yolks per bowl. Slowly whisk in a quarter of each hot cream mixtures into the eggs to temper. You do not want the eggs to cook. Continue to whisk slowly in the remaining cream mixtures separately.
  3. Transfer the custards back to their respective saucepans and place over low-medium heat. While stirring nonstop, cook the custards for about 5 to 10 minutes, or until they are thick enough to coat the back of the spoon. If overcooked, the custards will curdle. Strain the custards if necessary, cover with cling film touching the surface, and let them cool to room temperature. Refrigerate for at least 6 hours or overnight.
  4. Blitz enough mango to get 1/2 cup of puree in a blender or food processor. Add lemon juice, mix, and set aside. Cut 1/4 cup of mango into small cubes and set aside. Grate the sharp cheddar cheese and set aside.
  5. For the mango ice cream, mix in the mango puree, 2 drops of red food coloring and 14 drops of yellow food coloring before freezing. Churn each custard separately in ice cream maker according to manufacturer’s instructions. For the cheese ice cream, add the grated cheese towards the end. For the mango ice cream, add the diced mango at the end.
  6. Place the first churned ice cream in the freezer in a bowl. When the second ice cream is almost done, take out the first ice cream to let it soften just a bit. Once the second ice cream is done, working very quickly, scoop dollops of each ice cream, layering them randomly, in a bread pan. Take a spoon or a chopstick and swirl the ice cream a few times to create streaks. Place the bread pan in the freezer and let the ice cream set, until ready to serve.