Mango ice cream (without a machine)

Mango ice cream (without a machine)

Recipe : Mango ice cream

2 cups whipping cream

1/2 tsp vanilla extract

5 egg yolks

1/2 cup sugar 

1 more cup of whipping cream

3 mangoes

2 tbsp sugar

Heat the 2 cups cream over medium heat in a pan until bubbles just start to form at the edges. Remove from the heat and pour into a large bowl.

In another bowl, whisk the eggs and 1/2 cup sugar until light and frothy. Pour the warmed cream on top and stir well. 

Return the mixture to the pan and heat gently on low for about 12 minutes until the mixture thickens to the consistency of thick cream and coats the back of a spoon. Strain through a sieve into a bowl. Add the remaining cream and stir well. Bring to room temperature, then cover and chill in the fridge for 2 hours.

Peel the mangoes and cut as much flesh as possible from around the stone. Puree the flesh with the 2 tbsp sugar until very smooth.

Add the mango puree to the chilled custard. 

Pour the ice cream mixture into the dish you will be freezing it in and lightly shake the dish to allow it settle evenly.

Place the dish in the freezer and set a timer for 30 minutes.

After the first 30 minutes, the ice cream will have begun to freeze at the edges. Stir well, breaking up any large ice crystals and distributing any large frozen pieces through the mixture. Try to get it fairly smooth, then return to the freezer. Repeat this 30 minute stirring for about 4 - 5 times until the ice cream is fairly frozen and ice cream like all over. The stirring will get a little harder every time, but perseverance will result in a creamier texture.

Serve the ice cream as quickly as possible when ready, covering the dish and returning to the fridge if any is left. It's not perfect, but you made it truly from scratch, so every bite should be Heaven. (Lots of chocolate sauce helps also).