Dessert Recipes
Mango Ice Cream
Yield: about 1 quart
Ingredients
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 cup granulated sugar, divided
- 9 large egg yolks
- 2 ripe mangoes, peeled and sliced
Instructions
- In a medium heavy-bottom saucepan, combine the milk, cream and 1 tablespoon of the sugar. Bring just to a scald.
- Meanwhile, put the remaining sugar (3/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend.
- While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
- Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spoon (making sure that you are constantly scraping the spoon across the bottom of the pan), until the custard has thickened slightly and coats the back of the
spoon.
- Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
- Meanwhile, puree the mangoes in a food processor fitted with the metal blade.
- Whisk the mango puree into the cooled custard.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer to a storage container and freeze until firm.
Notes
Store for up to 2 weeks in the freezer.