This family loves ice cream – so an ice cream maker was an almost necessary purchase for this summer. And because it’s mango season and I’m making everything mango, ice cream was inevitable. I went all out for this recipe. Homemade mango purée, a custard base, and caramelized mangos swirled throughout. Does it sound good? Because it tastes even better. It’s creamy, it’s rich, it doesn’t lack in mango flavor, and the little bits of caramelized mango are just the cherry (mango?) on top.
Yield: about 1 quart
1 1/4 cups canned mango purée or about 3 small mangos, puréed
3/4 cup well-stirred canned unsweetened coconut milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1/2 cup sugar
For caramelized mango
1 fresh mango, cut into a small dice
1/3 cup sugar
Slice mangos and purée in a blender, if you’re making your own (you want about 1 1/4 cups, but a little extra never hurt). Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours, or overnight.
Freeze custard in ice cream maker.
About 30-45 minutes before your ice cream is done, finely chop one mango. Melt the sugar in a pan over medium high heat, until light golden. Add the chopped mango, and cook until caramelized. Be patient, and keep the heat up. The sugar and mango will combine. If you let it cool too much, the sugar will seize up (but you can heat it up and melt it).
About ten minutes before your ice cream is done, add the caramelized mango. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.