• 13 egg yolks & 3 whole eggs
• ¾ cup sugar
• 2 cups milk
• 2 cups heavy cream
• 2 cups mango purée (store-bought or 3½ fresh mangoes, peeled, sliced & puréed in blender or food processor )

Special Equipment

• whisk
• fine sieve
• ice cream maker
• blender or food processor (if using fresh mangoes)

Combine Eggs & Sugar

1. In a large bowl, whisk together eggs, yolks and sugar until thoroughly combined. Set aside

Heat Milk & Cream

1. In a heavy sauce pot, warm milk and heavy cream over medium heat, stirring continuously so that mixture will not burn (it will heat up quickly)
2. When the cream mixture is almost to a boil, remove the pot from the heat

Temper Eggs & Sugar, Milk & Cream - The next step is known as tempering (adding something very hot to something very cold - a little at a time - to bring all ingredients to the same temperature - in this case, adding the heated milk and cream to the cold eggs). This step is essential - you don't want your eggs to cook!

1. Introduce about half (not all!) of the heated milk and cream into the whisked eggs, whisking constantly, until all ingredients have come to equal temperature
2. Add the tempered egg, cream and milk mixture to the sauce pot of remaining milk and cream.  Heat over medium, stirring the mixture constantly with a wooden spoon until thickened and creamy like a custard

Strain, Cool & Add Mango Purée

1. Strain mixture with a fine sieve into a container and cool in an ice bath or in the refrigerator, then stir in mango purée
2. Pour mixture into an ice cream maker and follow manufacturer's instructions for freezing, about 20-25 minutes. Ice cream will be soft-serve consistency.  For firmer texture, put in an air-tight container and freeze