Mango Ice Cream is a refreshing treat for a spring or summer tea. Mango Ice Cream pictured with White Chocolate–Matcha Shortbread Cookies.
- 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
- 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.
- 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.
- Return mixture to saucepan. Cook over medium heat, stirring until mixture coats the back of a spoon, approximately 5 minutes. (Do not boil.)
- Remove mixture from heat, and pour through a fine-mesh sieve into a heatproof bowl. Add vanilla extract, stirring until incorporated. Let mixture cool.
- Transfer mixture to a covered container, and refrigerate for at least 6 hours.
- Place mangos in the work bowl of a food processor, and pulse until smooth. Add mango purée to cold cream mixture, stirring well.
- Transfer mixture to an electric ice cream maker. Freeze according to manufacturer’s directions. (This should take 20 to 25 minutes.)
- Transfer ice cream to an airtight container, cover surface with plastic wrap, and freeze until ready to serve.
- Garnish individual servings with additional chopped mangos and mint sprigs, if desired.
- Serve immediately.
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