Mango Ice Cream: Easy How To With Fresh Mangoes

How lucky am I to have my favorite mango tree in my yard!!! “Julie” mango is like heaven to me especially when is just starting to ripe. I saw mango blossoms on the tree yesterday and although I know there won’t be any mangoes for a while, I can’t help but keep checking the tree. My mother always said if we didn’t have a tree, I would never eat mango because “Julie” mango is one of the more expensive of the fruit to purchase.

Ok enough of me drooling over mangoes. For this recipe, I use the riper mangoes because I find that you get a more intense flavor. Also, you can use any mango you like. You will need……..

• 3 large ripe mangoes, peeled and seed removed.
• 2 cups heavy/whipping/cooking cream
• 2 cup whole milk
• 5 egg yolks
• 3/4 cup granulated sugar
• medium saucepan
• large spoon
• whisk
• mixing bowl
• fine mesh strainer
• ice cream maker (ice and rock salt may be required depending on your ice cream maker)

Directions

1. Add mango to blender and puree until a smooth texture is achieved. Set aside.
2. Combine milk, cream, and sugar in the saucepan over low heat.
3. Stir mixture occasionally until bubbles begin to form around the edges of the pan. While mixture is heating up, whisk egg yolks in mixing bowl.
4. Gradually and briskly whisk egg yolks into the steaming mixture until combined. Then stir constantly with a spoon.
5. Remove the mixture from heat when it is thick enough to coat the back of the spoon.
6. Strain mixture and chill thoroughly (chill for at least 4hrs or cool in an ice bath).
7. Add mango puree to chilled ice cream base and gently stir until combined.
8. Process in ice cream maker.
9. Place finished ice cream in a freezer-safe container and freeze or serve immediately for a soft-serve consistency.