6 Serves
372 Mins
In a saucepan, combine the milk and heavy cream, heating gently over medium heat until just simmering.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
192 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
426 mg / 1,250 mgPotassium
333 mg / 4,700 mgSodium
101 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
16 g / 20 gCholesterol
814 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually whisking in the hot milk and cream, then return everything to the saucepan and cook until it coats the back of a spoon.
Stir in the mango puree, then transfer the mixture to a container and chill in the refrigerator for at least 2 hours.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
0
g4
g0
g
Danish