Luscious Silky Mango Gelato
1 cup sugar
4 egg yolks
1 3/4 cups milk
1/2 cup cream
2 large mangoes
1 tablespoon lemon juice
Mango Puree:
Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend
it in the blender or food processor along with the lemon juice. Strain the mango
mix into a bowl, so that the stringy bits are eliminated from the puree. You
should have about 1 1/4 cups mango puree.
Gelato base:.
Whisk egg yolks and sugar till pale and lemony.
In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and
whisk half of the mixture into the yolks.
Return everything to the sauce pan over a very low heat and keep on stirring it
till it thickens.
Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes
and then mix in mango puree.
Refrigerate overnight.
10 mins before processing in the ice cream machine, put the mango custard into
the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the
mix so that not much air is whipped in).
Process in your ice cream maker.
Mango Sauce .
2 (11 1/2 ounce) can mango juice, Kern's
Make mango sauce by bringing two cans of Kern's mango juice to a boil in a
medium saucepan over medium heat.
Reduce heat and simmer for 30 minutes or until sauce thickens.
Cover and chill.