Mango Ice Cream Recipe

From Dorothy McNett's Recipe Book.

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Mango Ice Cream

From Dorothy McNett's Recipe Book at

2 egg yolks
2/3 cup sugar
3/4 cup whole milk
2 cups heavy cream
1 teaspoons real vanilla extract
pinch of sea salt
1large ripe mango, about 1 pound, plus additional slices for garnish
mint leaves

In batter bowl, whisk egg yolks with sugar and stir in milk. Microwave on high 1 minute. Whisk well. Microwave on high 1 min., whisk, repeating until thickened but not lumpy. Blend in cream and vanilla and refrigerate until cold. Peel and cut mango, remove all flesh and discard seed. In food processor, process mango until slightly chunky. Stir into cold custard. Turn mixture into an ice cream maker and freeze according to the manufacturer's directions. Garnish with mango slices and mint.

Recipe created 1996-07-29.

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© 1996-2013 Dorothy McNett. All Rights Reserved.