Mango Ice Cream
Serves: 1 quart
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3 large egg yolks
  • ¾ cup granulated sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 2 cups chopped mangos*
  • Garnish: additional chopped mangos and mint sprigs
  1. In a medium saucepan, combine cream and milk over medium heat, stirring frequently, just until bubbles form around edges of pan, but not a full boil. Remove from heat.
  2. In a medium bowl, combine egg yolks, sugar, and salt, whisking until light and fluffy. Add ¼ cup hot cream mixture, whisking vigorously to combine. Gradually add remaining cream mixture, whisking constantly.
  3. Return mixture to saucepan. Cook over medium heat, stirring until mixture coats the back of a spoon, approximately 5 minutes. (Do not boil.)
  4. Remove mixture from heat, and pour through a fine-mesh sieve into a heatproof bowl. Add vanilla extract, stirring until incorporated. Let mixture cool.
  5. Transfer mixture to a covered container, and refrigerate for at least 6 hours.
  6. Place mangos in the work bowl of a food processor, and pulse until smooth. Add mango purée to cold cream mixture, stirring well.
  7. Transfer mixture to an electric ice cream maker. Freeze according to manufacturer’s directions. (This should take 20 to 25 minutes.)
  8. Transfer ice cream to an airtight container, cover surface with plastic wrap, and freeze until ready to serve.
  9. Garnish individual servings with additional chopped mangos and mint sprigs, if desired.
  10. Serve immediately.
Recipe by TeaTime Magazine at