Mango Ice Cream


  • 3 cups whipping cream
  • 1 1/2 cups sugar
  • 6 large egg yolks, beaten
  • 1 cup mango puree


  • Bring whipping cream and sugar just to a boil. Reduce heat to low. Temper egg yolks by adding about 1/2 of the hot cream mixture to the egg yolks, whisking. Return the egg mixture to the cream and stir with a wooden spoon until thickened slightly (you will be able to leave a path on the back of a wooden spoon when you run your finger through it). Strain and chill thoroughly.
  • Add the mango puree to the custard mixture and freeze in ice cream maker.


  • SERVINGS: 12
  • SOURCE: Apple Charlotte