- 2 large mangoes, peeled, pitted and diced
- 5 egg yolks
- 1 cup DairyPure milk
- 1 cup evaporated milk
- 1 1/2 cups sugar, divided
How to Make It
Combine mango and 3/4 cups sugar in a glass bowl. Refrigerate covered for an hour.
Separate the yolk from the egg whites.
Set the egg whites aside for later use.
Combine DairyPure and evaporated milk and heat in a saucepan on medium-low until the milk is
slightly scalded. Make sure to use a high temperature spoon so you don't get melted plastic in your milk.
Place 3/4 cups sugar in a mixing bowl.
Pour the scalded milk mixture onto the sugar.
Add 5 egg yolks to the mix, stirring after each yolk.
Pour in a saucepan and cook over medium-high heat.
Thickened when the mixture will coat a spoon.
Remove from heat.
Refrigerate for an hour, stirring twice.
Combine with mango/sugar.
Use mixture to prepare the ice cream according to your ice cream makers directions.
After the ice cream has hardened (2 or 3 hours) serve immediately.