Ingredients
Full cream milk- 2 cups
Heavy cream- 3 cups
Egg yolk- 8
Sugar- 2 cups
Mango puree- 3 cups
Procedure
Mix 2 cups of milk and 1 cup of heavy cream in a pan. Heat it on low flame. Remove from heat once scalded (boiled).
Whisk egg yolks and sugar with a hand held blender, till it is light and creamy. Pour 1 cup of milk and cream that we heated, in the egg yolk slowly and keep whisking while pouring.
Add the egg yolk mixture to the remaining milk and cream mixture slowly. Heat this mixture on very low flame till the custard thickens.
Keep stirring throughout. Do not over cook, otherwise the eggs will curdle. Cool the custard. Once cooled, mix it with the remaining 2 cups of heavy cream.
Add the mango puree and mix well. Pour the mixture in a bread pan and freeze for 2-3 hours. Take out from the freezer and blend in a blender to break all the ice crystals. Repeat this process 2 -3 times every 2-3 hours. Freeze till set.
If you have an ice cream maker, pour the mixture in the bowl of the maker and make the ice cream as directed
