Soft Mango Ice Cream

Preparation

Step 1: Prepare the mango

Peel the mangoes, cut the flesh into cubes and blend into a smooth purée. Add the lime juice and set aside.

Heat the milk with the cream and the split, scraped vanilla pod, without bringing to a boil.

Step 2: Make the custard

Whisk the egg yolks with the sugar until the mixture turns pale.

Pour the hot milk into the yolks in a thin stream while whisking, then return everything to the saucepan and thicken over low heat without boiling, until the custard coats a spoon.

Step 3: Assemble the base

Leave the custard to cool completely, then fold in the mango purée.

Blend again for a perfectly smooth, even mixture. Chill in the fridge for at least 2 hours, ideally overnight.

Step 4: Churn the ice cream

Pour the well-chilled base into the ice cream maker and churn for about 30 minutes until creamy and soft.

The ice cream should remain slightly soft when it comes out of the churner.

Step 5: Set and serve

Transfer the ice cream to an airtight container and place in the freezer for at least 2 hours to firm up.

Serve in scoops, optionally topped with cubes of fresh mango. It keeps for two weeks in the freezer.