Friday
Mango Ice Cream
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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.
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.
