Sun Dried Mango Ice Cream
100g Sun Dried Mango
1 cup White Wine or Tropical Fruit Juice
3 Eggs Separated
140g Caster Sugar
1/2 pint Double Cream Lightly Whipped
First soak your mango in white wine, or for a non alcoholic version, in a
tropical juice. Use enough liquid to cover the fruit. After 1/2 hour of soaking,
puree fruit with soaking liquid. Whisk egg whites until stiff, then whisk in 70g
of caster sugar. Whisk cream. Then using a large bowl, whisk the egg yolk and
remaining 70g of caster sugar until thick. Then add the puree of mangoes. Then
fold in the whipped cream and finally the egg whites. Freeze for about 1-2 hours
until semi-frozen, remove from freezer and re-whip to remove ice crystals.
Freeze solid.