Mango Ice Cream

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.