Glace à la mangue, aux pépites de chocolat et au jalapeño

Ingrédients

• 1 Ripe Mango (Chopped)
• 1/2 cup Dark Chocolate Chips
• 1/2 Jalapeno (diced)
• 3/4 cup Sugar plus 1 tbsp
• 2 Eggs
• 2 cup Heavy Whipping Cream
• 1 cup Milk

Préparation

1. 1

   Add chopped mango and sugar together in a container with a lid. Stir the sugar and mango together and refrigerate for at least half an hour making sure to stir every 10 minutes.

2. 2

   Sweet Cream Base: Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in in the cream and milk and whisk to blend.

3. 3

   Add the cream base to your ice cream maker. While the ice cream maker is starting up, finely dice your jalapeno. Saute the jalapeno on a dry nonstick frying pan. This process opens up the heat and will help bring out the flavor in the ice cream process. Saute for only about 20 - 30 seconds.

4. 4

   Add the mango, chocolate chips and jalapeno when there is about 5 minutes left of the ice cream process, making sure to follow your ice cream makers instructions.