Mango Ice Cream
|For boiled custard|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||3 Tablespoon|
|For mango cream|
|Mangoes||9 , to make 4 1/2 cups strained mango pulp|
|Lemons||2 , juiced|
|Heavy whipping cream||3 Cup (48 tbs)|
|Ice cream salt||To Taste|
|Sliced mangoes/Blueberries||5 Cup (80 tbs) (for garnish)|
1) To prepare the custard, into a heavy saucepan or the top of a double boiler, sift the sugar, salt and cornstarch.
2) Beat the egg yolks lightly and add them to the sifted ingredients, along with the corn syrup and milk.
3) Blend well and cook over low heat, constantly stirring, till the mixture is thick enough and starts to coat a spoon.
4) Take the custard off the heat and chill it.
5) To prepare the mango ice cream, peel the mangoes and remove the flesh from the stones. Chop the flesh roughly in a food processor with the help of a steel blade, or chop in a blender, a few pieces at a time. The flesh can also be chopped by hand if convenient.
6) Put the chopped flesh through and sieve and measure.
7) Add 1 cup of sugar and juice of 1 lemon. Stir well.
8) Add the chilled custard and then the whipping cream. Stir well to blend.
9) Taste the mixture and, if needed, correct the flavor with additional sugar or lemon juice. Remember, the ice cream will be less sweet after it is frozen.
10) Freeze the preparation, preferably in an ice cream churn.
11) Remove the frozen ice cream from the freezer, let it stand for about 30 minutes to mellow and serve as a dessert.