A perfect ice cream recipe which works with any fruit puree – you may never go back to shop bought if you try this. Works just as well even if you don’t have your own churner.
Mango Ice Cream
Mango puree – from 3 medium-sized ripe mangoes
6 egg yolks
120 ml milk
juice of half a lime
2 cardamom pods lightly crushed
Peel, pit and puree the mango together with lime juice in blender until smooth, set aside.
Add the milk, cream, sugar and cardamom pods into a medium saucepan over medium heat. Cook until the sugar has dissolved and the mixture is warm.
In a large heat proof bowl, whisk the eggs until smooth. Slowly pour 1/4 of the warmed cream mixture into the egg yolks to temper, whisking constantly. Transfer this back into the rest of the warmed cream milk mixture and cook over low heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon. (Do not let it boil or the custard will curdle!)
Place a fine mesh sieve over the top of a big bowl.
Remove the custard from the heat and pour through the sieve into the bowl, cool and then put in the fridge until it is chilled.
Whisk most of the mango puree into the chilled custard. (Keep some over for serving),
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions or if you don’t have an ice-cream maker, tip into a plastic beaker with a lid, place in the freezer for a couple of hours. Take out and whip to remove ice crystals and back into the beaker into the freezer again until you are ready to use.
Serve as is with some of the leftover puree or is perfect accompaniment to many desserts such as meringues etc.