With my arms all around you, baby,
you know, that’s all I can say is hey
So today’s interactive playlist is HEY songs. My readers recommender friends will recognize that I’m plagiarizing my own ‘Spill post from some years ago, but, hey, it’s a good topic, and I wanted it in my collection of playlists here on The Ordinary. I’ve added some ‘Spillers suggestions from that time. My non reader recommender friends will have no idea what I’m talking about. ‘Spill? What’s this ‘Spill?
I love champagne mangoes, so smooth and sweet and almost piney. I bought one a while back, and I kept waiting for just the right moment to eat it, and as so often happens, I waited so long that the moment passed, and it was too ripe. So I made it into ice cream. I made a spicy ice cream, with cayenne and ginger and cardamom, because I love the contrast of spicy and creamy-cool. I cooked the mango with the milk, which made it taste almost like bananas somehow. I think you could probably just puree it and add it raw. I’ll try it sometime, and let you know how it goes.
Here’s your link to our interactive HEY! playlist. Add what you like, or leave a comment and I’ll try to add it when I have time.
1 very ripe champagne mango, peeled, depitted and roughly chopped
1 1/2 cup milk
1/2 cup brown sugar
2 t vanilla
1 t cardamom
1 t ginger
2 t cornstarch
1/2 t salt
1 cup heavy cream
Combine the milk and mango in a blender and blend till completely smooth. In a medium saucepan over medium-low heat, warm the milk & mango, spices and vanilla.
In a medium-sized bowl whisk the eggs,brown sugar, cornstarch and salt until frothy.
Whisking all the while, pour the milk into the eggs in a thin stream. Return the mixture to the medium-sized saucepan over low heat. Warm, stirring constantly, until it thickens enough to lightly coat the back of a spoon. The mixture will start out thicker than a normal custard because of the mango, but it will become thicker still as the eggs cook. Five or ten minutes, I think.
Pour into a bowl, stirring constantly. Put the bowl in a pan of cold water, whisking all the while, to cool the mixture down. Cover and chill in the fridge 5 hours to overnight.
Stir in one cup of heavy cream, and freeze according to your ice cream maker’s instructions.