Mango Madness Ice Cream

As a part of my ice cream making series, I decided to make fresh mango ice cream this time around and what a perfect dessert to bring to our family gathering at my Uncle Manny's house over the weekend! Everyone enjoyed it along with the fudgy chocolate birthday cake they got for our good ol' friend, Corky!

This ice cream is so creamy and not so sweet. I must say, it's better than the Philippine "Magnolia" Ice Cream...hehehe. Everything fresh with no preservatives or food dye...Au Naturale!

My Uncle Manny thought it taste just like Mango Sorbetes ;-)

Actually, before we left the house, I took a spoonful of this ice cream from the small pint we have (took two quarts to our family dinner) and had Barry taste it. He thought it was really good. On our way to my Uncle's house, I asked Barry again how he liked my homemade ice cream? He looked at me and said "You made that ice cream? Wow! That was excellent!" All the while he thought I got it from Hillside Farms, a local dairy farm and carries the best ice cream in town! What a delayed reaction from my hubby...Hahaha!

Ingredients:
2 1/2 Cup Whipping Cream (Low Fat)
8 Eggs Yolks
1 Cup Sugar
3 tsps Vanilla

2 1/2 Cup Half & Half (Low Fat)

2 1/2 Cups Mangoes, (1/2 sliced, 1/2 pureed)

Directions:
Heat whipping cream in a medium saucepan in low-medium heat. Do not boil cream. Remove from heat. In a separate large bowl, mix in yolks, sugar and vanilla. Add heated cream slowly into the egg mixture. Mix thoroughly. Then, add half and half. Mix well. Place in an airtight container and chill in the refrigerator for at least 8 hours.

In the meantime, follow the manufacturer's directions on how to use your ice cream maker. In my case, I had to freeze the ice cream bowl for about 15 hours or longer. For electric or handcranked machines, you may have to add lots of ice and salt.

The next day, I mixed the cream in the ice cream machine in slow speed for about 25-30 minutes until cream becomes thick and slightly frozen. Divide mangoes in half, puree half of it and slice the rest. Let it sit until ice cream is processing. You can also make this ahead of time. Blend in the fruit with the cream mixture half way through. Once the desired consistency has been achieved, you can serve it immediately or place it in an airtight container and freeze.

Serve with cake or Rosquillos (Philippine Butter Cookies).