Mango Ice Cream Recipe


  • 1 cup Sugar
  • 9 Egg Yolks
  • 1½ cups Milk
  • 2 ripe Mangoes, sliced
  • 1½ cups Heavy Cream


  1. In a medium heavy-bottom saucepan, combine the milk, cream and 1 tbsp of the sugar. Bring just to a scald.
  2. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
  3. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spatula, until the mixture has thickened slightly and coats the back of the spoon.
  4. Strain the mixture through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
  5. Meanwhile, purée the mangoes in a food processor. Whisk the mango purée into the cooled custard.
  6. Transfer to an ice cream maker and freeze according to the instructions. Transfer to a storage container and freeze until firm.

  7. Makes: One quart

Tip: When ice cream is rock-hard, dip the scoop in hot water to make scooping easier.

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