Mango Ice Cream

Preparation

Step 1: Make the mango purée

Peel the mangoes and cut the flesh into cubes. Blend them with an immersion blender with the lime juice until completely smooth. Set aside in the fridge: a cold purée gives a creamier ice cream.

Step 2: Make the custard

In a saucepan, heat the milk and cream with the vanilla extract over medium heat without letting it boil. In a mixing bowl, whisk the egg yolks with the sugar until pale. Pour the warm liquid in a thin stream over the yolks 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 the heat and let cool for a few minutes.

Step 4: Combine and chill

Stir the mango purée into the custard and mix well. Strain through a 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, decorated with a few cubes of fresh mango.