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Mango Ice Cream

June 7, 2012

I’m loving this mango ice cream–especially with fresh fruit on top.


1½ C heavy cream

1½ C whole milk

½ C sugar

1 egg yolk

1½ C fresh mango puree

pinch of salt

In a small pan, heat the milk and half the sugar until the sugar is dissolved. In a separate bowl, whisk the egg yolk, the rest of the sugar and a pinch of salt together. Slowly add 1 cup of the warm milk mixture to the egg mixture and whisk. Then add everything back into the heated milk pan and cook until it begins to thicken. (Don’t let it boil.) Strain the mixture into a clean bowl and let it rest until room temperature. When it’s room temperature, mix the mango puree in and refrigerate for at least 3 hours. Transfer to your ice cream maker and freeze.

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