Mango Ice Cream Recipe

Ingredients

• 12 oz mango slices (fresh or frozen)
• 2 tablespoons rum (see note)
• 16 oz heavy cream (2 cups)
• 5 egg yolks
• 6 oz granulated sugar (1 cup)

Instructions

1. 1

   In a food processor, puree 12 oz mango slices until smooth. Strain the puree through a fine sieve. Add 2 tablespoons rum to the puree and refrigerate it while you make the ice cream base.

2. 2

   Heat 16 oz heavy cream in a small saucepan over medium high heat until scalding hot.

3. 3

   While the cream heats up, whisk together 5 egg yolks and 6 oz granulated sugar in a small bowl.

4. 4

   Once the cream mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine

5. 5

   Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and pour back into the bowl from the yolks. Add the cold mango puree to the custard and stir to combine.

6. 6

   Cover the bowl and chill until very cold. At least 4-5 hours or over night.

7. 7

   Freeze according to the directions for your ice cream machine.

8. 8

   When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.