Mango Ice Cream

Mango Ice Cream

This wonderful ice cream has chunks of mango, if you prefer less chunky ice cream, puree the mangos before adding.

2 cups ripe mango (about 4 whole mangos), diced, peeled

1 1/2 cups sugar

2 tablespoons fresh lime juice

2 cups milk

5 egg yolks

1 cup whipping cream

Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour.

Make a custard by scalding the milk in a 2-quart saucepan.

Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about 3 minutes. Do not let it boil.

Strain into a bowl, and let cool to room temperature.

Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in ice cream maker until thick and frozen. Makes enough for a 3 qt. machine, if you have a larger machine, double the recipe.

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One Response to “Mango Ice Cream”

  1. Chipotle Roast Chicken (Taco) Dinner « The Grateful Spread Says:

    […] The Grateful Spread tending passionate affection for really great food. « Mango Ice Cream […]

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