Recipe from Desserts for Beginners by Peggy Wong
180 grams fresh mango puree
60 grams sugar
2 egg yolks
120 grams whipping cream
60 grams milk
1/2 tsp lemon juice
I added some mango pieces
* Heat milk in a pan until warm ; pour half of the hot milk into the egg yolks , whisking as you add to prevent curdling . Return the mixture to the saucepan and stir with wooden spoon until thickened . Set aside to cool .
* Mix lemon juice to mango puree and fold this to the egg mixture . Cool completely and put into the fridge to chill .
* Add the whipping cream to the cold egg mixture , mix until well combined and pour into the ice cream maker ; spin until thick and creamy . Transfer into ice cream container and layer some mango pieces and freeze until firm , about 4 hours or overnight
*** If you're not using an ice cream maker , use handheld mixer to beat the whipping cream until stiff and fold this to the cold mixture into two portions . Freeze mixture for an hour until half frozen ; then scrape the mixture and beat using a handheld mixer , in high-speed , until smooth but not melted . Repeat this 2-3 times to improve texture ; then freeze until firm .
