Easy to make, this ice cream is simply delicious. An ice cream maker will make all the difference for a smooth finish. A digital thermometer is essential. Use this and your mixture will not scramble. The mangoes are very sweet, so adjust the amount of sugar to your taste. I find 40 grams works well
Follow the instructions for freezing your ice cream maker bowl. Have a large bowl of cold water ready so you can cool your mixture down easily.
My ice cream maker takes about 550ml of liquid. If yours has a larger capacity, you can add all your tin of mango puree.
First create the custard. Mix the sugar and egg yolk in a bowl in a medium side bowl. Set aside. You will use this bowl again
Warm the milk and cream together in a pan to 60°C
Add a little of the warmed cream and milk mixture to the egg and sugar mixture and mix well. Add this mixture back into the saucepan. Heat slowly to 81°C, stirring all the time. Keep checking the temperature with your digital thermometer. If you go higher than this it could curdle/ split.
As soon as it reaches 81°C, pour the mixture back into your bowl and place the bowl into the larger bowl of cold water to cool down.
Add your mango puree and lemon juice to the bowl and mix well.
Leave until cool. If you have time, leave in the fridge overnight to really thicken up.
Set the mixer in motion and pour in the mango mixture. This will stop the mixture freezing too quickly against the walls of the bowl.
Churn for 20 minutes or until it is well frozen, but not too stiff. This will vary depending on your ice cream maker.
Decant into a suitable container and eat immediately or place in the freezer until required.
Making custard is really easy as long as you don't take your eye off the mixture and mix constantly. Keep checking the temperature until it reaches 81C