Instant mango ice cream/custard

You guys who make their own ice cream will know how hard they  set in the freezer, so what I like to do is keep chunks of fruit in the freezer and make instant ice cream.

This doubles as a custard, so if you have non frozen fruit you can do the same thing and keep it in the fridge!

You can use strawberry, kiwi, blueberry, banana or other berries

Make 4 small portions

Ingredients

The flesh of 1 large mango (diced frozen)

2 egg yolks

1 tsp vanilla extract

2 heaped tbsp. double cream or thick coconut cream-you an add more or less

Opt 1 tsp honey, maple or rice malt syrup

Method

Blitz everything but the cream in a food processor. When smooth and creamy add your cream and pulse once or twice until combined. If it is a little runny just pop back in the freezer. I make this before dinner and its ready to have 30 mins later. You can either freeze the leftovers or keep in the fridge as a mango custard

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