Mango Ice Cream
Infusing dried mango with rum makes this a special ice cream treat.
- Yield: Makes 1 quart
Source: Martha Stewart Living, June 1998
- 1/2 cup (2 ounces) dried mango
- 1/2 cup dark rum
- 1 1/2 large, very ripe mangoes, peeled and seeded
- 1 1/4 cups heavy cream
- 1/4 cup milk
- 2 large egg yolks
- 6 tablespoons sugar
In a medium bowl, combine dried mango and rum; set mixture aside to soak, turning occasionally, 2 hours.
Drain soaked mango in a colander set over a bowl. Cut mango into 1/4-inch dice, and set aside. Reserve rum for another use.
Cut fresh mango into large chunks, and puree in a food processor. Set aside.
Combine 1 cup cream and milk in a medium saucepan; bring mixture to a boil over medium-high heat. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on high speed until pale yellow and fluffy, about 2 minutes. Whisking, pour 1/2 cup of hot cream mixture into the egg mixture. Whisking, pour this new mixture back into hot cream mixture; whisk until combined. Cook until mixture coats the back of a wooden spoon, about 4 minutes. Remove from heat.
Using the electric mixer, whip remaining 1/4 cup cream until soft peaks form. Add whipped cream, rum-soaked mango, and mango puree to the hot cream mixture. Stir to combine and let cool. Freeze in an ice-cream maker according to manufacturer's instructions.