Mango Ice Cream

For Friday we have Carolyn Wente, author of The Casual Vineyard Table Cookbook.  It's that time of year to make some yummy ice cream, but with a mango twist that everyone will desire. 

Tune in below and listen to Carolyn Wente as she discusses her receipt for Mango Ice Cream.  

Having trouble? Click here to listen to the interview.

Peel about 3 very ripe mangos, (about 12 oz.) Slice flesh from pit, squeeze as much of the juice as you can from the bowl.
Puree flesh and juice and 1 TBLSP of lime juice in a food processor or blender. Bring 1 1/2 cups of milk to a boil in a saucepan over medium high heat. Remove pan from heat, whisk in 6 egg yolks and 3/4 cup of sugar, adding a little at a time. Continue cooking slowly about 5-7 minutes. Whisk it into the mango puree @ cream. Stir until cool. Put into your ice cream maker. Follow manufacturers instructions from there.