6 Serves
371 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until just simmering.
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JapaneseVitamin E
3 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
470 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
650 mg / 1,250 mgPotassium
273 mg / 4,700 mgSodium
370 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
30 g / 20 gCholesterol
988 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a separate bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
Temper the egg yolk mixture by slowly drizzling in the hot milk and cream while whisking constantly to prevent curdling.
Return the custard base to the saucepan and cook over low heat until it coats the back of a spoon, then stir in the mango puree and chill the mixture in the refrigerator for 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 until firm.
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Mexican
Italian