Sweet, juicy mangoes and a Twist of tangy blood orange, frozen to perfection with a side of caramelised, buttery croissants. We’re not drooling, you are.
Crack 2 egg yolks into a stainless-steel bowl and set aside.
In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.
Pour the hot cream over the eggs, and whisk until the mixture is smooth.
Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).
When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.
Preheat oven to 170 C (fan forced).
Dice all the croissants to a small blueberry size and place onto a non-stick baking tray or a tray lined with baking paper.
Melt the butter and mix with the sugar.
Pour the butter and sugar on top of the croissants and mix well.
Bake until golden brown.
Serve with Mango & Blood Orange Gippsland Dairy ice cream.