Tropical, sweet, with just a hint of pepper, this is one delicious ice cream!
Selecting Mangos
When choosing mangos, don’t judge by color but rather by firmness. Mangos that are ripe will give slightly to gentle pressure, very similar to an avocado or a peach
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- 1 cup Splenda
- Pinch of salt
- 4 large egg yolks
- 1 cup mango purée
- 1 tablespoon vanilla extract
- 1 cup diced fresh mango
PREPARATION
- Combine the heavy cream, Splenda, and salt in a medium saucepan. Bring to a light simmer and remove from heat.
- Whisk the egg yolks in a separate bowl. While the cream mixture is still hot, temper the yolks by slowly adding half of the mixture into the eggs, whisking constantly. Then, add the egg mixture to the saucepan and heat until thickened.
- Add the mango purée and vanilla extract to the saucepan. Refrigerate the mixture for 4 hours to overnight.
- Add the mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
- Before storing in the freezer, fold in the diced mango.
