Chef Peter Gordon joins Summer Times to talk about his experiences in East Timor.
Peter Gordon at North Mole in Castlecliff, Whanganui Photo: Peter Gordon
Peter’s also given his recipe for frozen mango ice cream.
- 1 x 400g can sweetened condensed milk
- 1 tsp vanilla paste or extract
- 150ml citrus juice (lemon, lime or orange)
- The finely grated zest of either 1 orange, 2 lemons or 4 limes
- 750g frozen mango cut into chunks (or other frozen fruit)
- 4 – 6 passionfruit, pulped (optional)
- Place ½ the condensed milk, ½ the vanilla and ½ the citrus juice in a blender
- Add ½ the zest then ½ the frozen mango
- Start blending on medium speed then once things are incorporated turn on full speed and blend 6 seconds. Stop the machine and tamp down the fruit or scrape down the sides to help it disperse. Blend until the texture is smooth and airy, 20 – 30 seconds.
- Pour the mixture into a freezer suitable container, and make another batch using the remaining ingredients, Add this to the first batch
- Add the passionfruit pulp if using and quickly ripple it through, don’t over mix it. Press baking paper or a double layer of plastic wrap onto the surface, cover and place in the freezer for at least 3 hours to set solid
Notes:
Makes 1.3kg ice cream
It's important to not overload your blender and burn out the motor. If it's less powerful, you may want to briefly rinse larger chunks of frozen fruit in cold water for 10 seconds then drain so they soften a little before blending. Don’t rinse small berries or smaller chunks. You can do this in 3 – 4 batches rather than just two if your blender is less powerful or smaller.
Photo: Peter Gordon
