Mango Gelato
Makes 2 quarts
Ingredients
- 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)
How-to
Combine Eggs & Sugar
- In a large bowl, whisk together eggs, yolks and sugar until thoroughly combined. Set aside
Heat Milk & Cream
- 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)
- 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!
- 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
- 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
- Strain mixture with a fine sieve into a container and cool in an ice bath or in the refrigerator, then stir in mango purée
- 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