Mango Ice Cream

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 large ripe mangoes
• 2 tablespoons fresh lime juice
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 large egg yolks
• 1 tablespoon cornstarch
• 1 cup milk
• 1 cup heavy cream

Recipe

• 1 peel the mangos; cut away as much flesh from the pits as possible.
• 2 combine the cut up mangoes, lime juice, corn syrup, and salt in a food processor.
• 3 process mixture until completely smooth.
• 4 pour the puree through a strainer to remove any fibrous pieces of mango.
• 5 you should have about 1 3/4 cups puree; set aside.
• 6 in a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; beat in the cornstarch; set aside.
• 7 bring the milk to a simmer in a med-size saucepan.
• 8 slowly beat the hot milk into the egg/sugar mixture.
• 9 pour the entire mixture back into the pan and place over low heat.
• 10 stir constantly using a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
• 11 remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• 12 allow the custard to cool slightly, then stir in the mango puree and cream.
• 13 cover and refrigerate until cold or overnight.
• 14 stir the chilled custard; freeze in batches (if necessary) in your ice cream maker according to the manufacturer's directions.
• 15 when finished, the ice cream will be soft but ready to eat.
• 16 or you may transfer ice cream to a freezer container and freeze several hours or until desired firmness.