I tried out my new Deni/Cook's Essentials ice cream maker for a dinner party on Saturday--a simple mango, Philadelphia-style eggless ice cream--and was really disappointed by how airy it tasted. I tasted it right before putting it into the freezer to harden, and it tasted rich and creamy, so I'm not sure what happened. Per recommendations on this board, I stopped the churner while it was still pretty soft. I used 2 c. heavy cream, 1 c. half-and-half, 3 processed fresh mango, and 1/2 c. of confectioner's sugar.
I've tried mango ice cream made in a Donvier just with mangos, heavy cream and sugar, and it tasted like pure mango, just magically transmogrified into ice cream, which is what I was aiming for, but it's not what I got. What did I do wrong?