Mango Ice Cream
- 1 Mango
- 1 1/2 cup Half & half
- 1 tb Lemon juice
- 1 Egg yolk;
- 2 tsp. Cornstarch
- 2 tb Light corn syrup
- 1/3 cup Sugar
- Peel mango. Cut pulp from seed; discard seed.
- In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
- In medium saucepan, combine cornstarch and sugar
- Stir in half
and half, beaten egg yolk and corn syrup.
- Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool.
- Stir in pureed mango.
Pour into ice cream canister.
- Freeze in ice cream maker according to
Makes about 1 quart.
Ice Cream Recipes