Recipe

Mango ripple ice-cream

Feb 27, 2014 1:00pm
  • 30 mins preparation
  • 5 mins cooking
  • Makes 1 Litre
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Ingredients

Mango ripple ice-cream
  • 2 mangoes
  • 2 egg yolks
  • 1 egg
  • 1/2 cup (110g) caster sugar
  • 1 teaspoon vanilla essence
  • 200 millilitre thickened cream

Method

Mango ripple ice-cream
  • 1
    Peel mangoes and remove stones. Process flesh in a food processor to make a smooth puree. Chill until required.
  • 2
    Combine egg yolks, whole egg, caster sugar and vanilla essence in a heatproof bowl. Place over a saucepan of just-simmering water. Beat using an electric mixer for 4-5 minutes, until thick and pale. Remove from heat.
  • 3
    Whip cream in a large bowl until firm peaks form. Fold egg mixture lightly into cream until just combined. Pour into a large metal container, cover and freeze for about 2 hours, until partially frozen.
  • 4
    Drizzle mango puree into ice-cream, folding through until partially combined. Cover and freeze for 8 hours, until firm. Stand at room temperature for a few minutes to soften before serving.

Notes

To avoid curdling custard do not allow base of bowl to touch water.

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