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Mango Ice Cream

3 large ripe mangoes
1/4 - 1/2 cup sugar
1 cup heavy or whipping cream
2 cups half and half (single cream)
5 large egg yolks
Pinch of salt

Method:


Peel and cube the mangoes. Puree the mangoes in a blender until very smooth, with a couple tablespoons of the sugar.


Chill the heavy cream in the fridge.


In a pot, heat the 2 cups of half and half cream and the remaining sugar until just steaming. Do not boil.


In a separate bowl, whisk the egg yolks. Little by little, add the hot cream, whisking well after each addition. It is important to do this bit slowly, as you don't want the yolks to curdle.


Once all the hot cream has been whisked into the yolks, scrape the mixture back into a pot, and cook on low heat, until the custard thickens and coats the back of a spatula. This will take from 7 - 10 minutes. Don't allow the mixture to boil, as it will curdle the custard.


Place the chilled heavy cream in a bowl with a sieve on top. Pour the custard through the sieve and into the cream, stirring gently until well mixed.


Now add the mango puree and the salt, and mix it together well. Taste and add a little bit more sugar if you think it needs it. Remember, freezing makes the ice cream mix taste less sweet, so to get teh sweetness you want, you may want to make the mix just a little over sweet.


Put the ice cream mix in the fridge until it is very cold, overnight if you can.


Churn the cold mixture in an ice cream maker, until creamy.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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