Mango Ice Cream

Name: Mango Ice Cream
Yield: Approximately 6 cups (1 L 440 ml)
Ingredients: 3 cups (720 ml) whole milk; 1 cup (240 ml) heavy cream; 2 pounds (910 g) fresh whole ripe mangoes (approximately 3 medium); ⅓ cup (80 ml) lime juice; 2 eggs; 10 ounces (285 g) granulated sugar

Preparation info

Approximately
6
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 cups (720 ml) whole milk
1 cup (240

Dessert
Vegetarian
Gluten-free

Method

Combine the milk and cream in a saucepan and heat to scalding. Whip the eggs and sugar in a mixing bowl until well combined. Gradually whisk the hot milk mixture into the eggs. Place the bowl over a bain-marie and cook, stirring with a whisk or a wooden spoon, until the custard has thickened slightly (nappe stage). Set aside to cool.
Slice each mango into halve