From the recipe collection
Marang Ice Cream
Creamy no-churn ice cream built around ripe Mindanao marang, with enough salt and dairy to preserve its custardy tropical aroma.
- Prep time
- 20 min; allow 6–8 hours freezing
- Cook time
- Freeze 6–8 hr
- Yield
- 8 scoops
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Remove every marang seed and tough membrane. Mash the ripe flesh, then chill it immediately; discard fruit that smells alcoholic or fermented.
- Whisk the cold marang pulp with condensed milk, salt, vanilla, and evaporated milk until uniform.
- Whip the chilled cream to soft peaks in a cold bowl.
- Fold one-third of the cream into the marang base to lighten it, then fold in the remainder without knocking out the air.
- Taste before freezing and add sweetness only if the fruit is unusually bland.
- Transfer to a shallow covered container and freeze 6–8 hours. Stir once after 90 minutes only if large ice crystals form.
- Soften 5 minutes before scooping and keep the remainder frozen; thawed marang ice cream should not be repeatedly refrozen.
