Mango Ice Cream

Preparation

Step 1: Prepare the mango purée

Peel the mangoes and cut the flesh into cubes. Blend them with an immersion blender with the lime juice until perfectly smooth. Keep chilled: the cold purée makes a smoother ice cream.

Step 2: Make the custard

In a saucepan, heat the milk and cream with the vanilla extract over medium heat without boiling. In a mixing bowl, whisk the egg yolks with the sugar until the mixture turns pale. Pour the warm liquid over the yolks in a thin stream while whisking, then return everything to the saucepan.

Step 3: Cook the custard

Cook the mixture over low heat, stirring constantly with a spatula, until it coats the back of a spoon (about 5 minutes). Do not let it boil. Remove from heat and let it cool slightly for a few minutes.

Step 4: Combine and chill

Stir the mango purée into the custard and mix well. Strain through a fine sieve for a perfectly smooth texture. Let cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.

Step 5: Churn the ice cream

Pour the well-chilled mixture into the ice cream maker and churn for 25 to 30 minutes until creamy. Transfer to an airtight container and freeze for at least 1 hour before serving, garnished with a few cubes of fresh mango.