Cross Creek Cookery: Mango Ice Cream

Sep 10

Mango Ice Cream

3 cups sieved mangos

1 cup chilled boiled custard (from MKR’s Floating Island recipe, included below)

¾ cup sugar

Juice of 1 to 1 ½ lemons

2 cups heavy cream

To make custard: Scald 2 cups of rich whole milk in a double boiler. Add 3 lightly beaten egg yolks, ½ cup sugar, pinch of salt. Stir constantly until it thickens and will fully coat a spoon. Remove from heat immediately, add teaspoon of vanilla and chill.

Mangos should be big, very ripe and juicy. Slice and push through a sieve. Putting through a blender first makes it easier.

Stir in sugar and lemon juice. Then mix in the chilled custard. Adjust for taste, adding more lemon or sugar if you want. Freeze in an ice cream maker following directions.