filipino mango ice cream

How To Make filipino mango ice cream

• 1

  In a bowl, whisk egg yolk and sugar together until light and frothy.
• 2

  Heat milk until scalding in a heavy-based saucepan, then pour it slowly into egg mixture, whisking constantly.
• 3

  Strain milk and egg mixture back into pan and place it over heat, stirring all the time, until it thickens. Let cool.
• 4

  Mash mango flesh with a fork for chunky texture, or put it in an electric blender and whiz to a puree.
• 5

  Strain cooled custard into a bowl and whisk in whipping cream.
• 6

  Beat mango puree until thoroughly mixed, then pour into an ice cream maker. Churn until frozen.
• 7

  Without an Ice Cream Maker - Alternatively, pour mixture into a freezer-proof container and freeze for 2-3 hours, beating with a fork periodically (Continue to check the mixture every 30 minutes) and stirring while it freezes to break to ice crystals. Repeat steps until the ice cream is frozen.
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