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1 1/2 cup Half & half
1 tb Lemon juice
1 Egg yolk; beaten
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 manufacturer's directions.
Makes about 1 quart.