Mango Ice Cream

By MaryA.

Ingredients

• Mango puree - from 3 medium-sized ripe mangoes (you may also use frozen but may have to adjust the amount of sugar)
• 4 egg yolks
• 2/3 cup of granulated or turbinado sugar
• 2 cups of heavy cream
• 1 cup milk
• lime juice from half a lime

Details

Servings 1
Preparation time 60mins
Adapted from lifemadesweeter.com

Preparation

Step 1

Peel, pit and puree mango with lime juice in blender or food processor until smooth and set aside.

Add the milk, 1 cup of cream and the sugar into a medium saucepan over medium heat.
Cook until the sugar has dissolved and the mixture is warm.

In a large heat proof bowl, whisk the eggs until smooth.
Slowly pour the warmed cream mixture into the egg yolks to temper, whisking constantly.
Transfer the entire custard mixture back to the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a wooden spoon.
Do not let it boil or the custard will curdle.
In a large bowl, add the cream and place fine mesh sieve on top of the bowl.
Remove the custard from the heat and pour through the sieve into the bowl with the cream.
Cover and refrigerate until chilled.
Whisk the mango puree into the chilled custard.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer to an airtight container and freeze until firm.