Be sure to use extra-ripe mangoes when preparing this rich, creamy dessert.
Recipe information
Yield
Makes about 5 cups
Ingredients
2 cups whipping cream
1 cup milk (do not use lowfat or nonfat)
6 egg yolks
1 cup sugar
2 large ripe mangoes (about 22 ounces), peeled, pitted, diced
2 teaspoons fresh lime juice
1/2 teaspoon grated lime peel
1 cup unsalted macadamia nuts, toasted, coarsely chopped
Preparation
Bring 2 cups whipping cream and 1 cup milk to boil in heavy large saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Immediately transfer custard to blender. Add mangoes and blend until smooth. Chill custard. Stir in remaining ingredients. Process in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 2 days ahead.)
