Recipe 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
Recipe method
- 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 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 instructions. Transfer to a storage container and freeze until firm.
Other ice cream recipes:
Mango ice cream recipe
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