This has to be my signature dessert. Everyone knows about my Mango Ice Cream. What makes it sooo amazing? The fact that is really creamy and decadent doesn’t give away the fact that you can make it in a blender- metal blenders preferred. If you have an ice cream maker, amazing! But, if you don’t, don’t worry! My recipe is fail proof. Yes, you will get a few pots dirty but I usually make the person who I am serving it to do the cleaning. They never seem to mind when I pull out the quart of ice cream.
2 pounds peeled and chopped mango
3 cups sugar
1 quart heavy cream
10 egg yolks
1 tablespoon vanilla extract
1 teaspoon kosher salt
In a large pan, combine the mango and sugar and allow it to simmer on low so that the mango breaks down. Remove from heat after 10 minutes and allow it to cool. Once it has cooled, blend in a food processor until it is smooth. Do this in batches to ensure you have enough room in the food processor, you don’t want to wear the mango.
In another pan, bring the heavy cream to a light boil on medium-low heat, you do not want to burn the bottom so whisk it often and keep an eye on the heat. In a mixing bowl, whisk the egg yolks and slowly temper the mixture by adding small quantities of the cream into the whisked egg yolks. You do not want to cook the egg yolks so be sure to wish quickly and briskly as you incorporate more and more cream into the yolk until it is well blended with 1 cup of cream.
Slowly pour the egg and cream mixture back into the pan and mix the whole thing together. Add the vanilla and salt to the pan and cook the mixture for another 5 minutes as you continually whisk.
Place this in an ice cream maker and follow directions to make a creamy smooth mango ice cream.
If you have a large metal bowl, place the mixture in there and allow to freeze. Remove the mixture from the freezer every hour and place in the blender on whip and return to the freezer. Keep repeating this process until the ice cream has frozen completely.