When we make ice cream, we like it rich and creamy. And the best way to do that is to make it with custard. This mango custard ice cream uses 5 egg yolks. That means you have 5 egg whites left for another purpose. If you want to gild the lily, you can even make some 8′ meringue layers and make a mango meringue ice cream cake.
We talk you through this recipe in Episode 241 of our podcast. If you enjoy this delicious mango custard ice cream, you may also like our recipes Mulberry Cobbler Ice Cream and Baked Alaska.
Ingredients
2 cups mangos, blended or processed into puree (you can use 4 or 5 fresh mangoes, or frozen, or canned puree)
1/2 cup whole milk (or thick dairy free creamer)
2 cups heavy cream (or dairy free heavy cream)
5 large egg yolks
¾ cup of sugar
Instructions
The day before – place the ice cream maker’s freezer bowl into your freezer.
You can also make the custard the day before, giving it plenty of time to chill before making the ice cream the next day.
In a saucepan, add the milk and cream and ½ cup of sugar over medium to low heat and cook until the sugar is melted and the mixture is simmering. Don’t let it come to a boil. Remove from the heat and set aside.
In a small/medium mixing bowl, add the egg yolks and remaining ¼ cup of sugar. Whisk them together until they’re thickened and pale in color.
Temper the eggs: Slowly add about a cup of the warm cream to the egg mixture, whisking constantly.
Pour the tempered egg mixture into to the saucepan with the remaining cream mixture. Cook over low heat and stir constantly. Cook the mixture until it thickens and coats the back of a wooden spoon or spatula. Again, do not let the custard boil.
Remove from the custard from the heat and pour it in a glass bowl. If your eggs cooked at all you can pour the custard through a sieve to get rid of any eggs lumps. Cover with and refrigerate the custard for a minimum of 3-4 hours or up to overnight.
Once the mixture is sufficiently chilled, whisk the mango puree into the chilled custard.
Place it in your ice cream machine and freeze according to the ice-cream makers instructions.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.