Mango Ice Cream Recipe

It is essential to age mixture overnight in refrigerator to avoid ice crystals before making icecream

This is my favorite ice cream. It is necessary to follow all the steps and meet temperatures to avoid formation of Ice crystals. The process is simple but takes 2 days to make this ice-cream. 
How to make Ice Cream?

Ingredients

Fruit Base

1. Fresh chopped mangoes: 2 pounds

2. Sugar: 3 cups

4. Water: ½ cup

Dairy Base

5. Heavy whipping cream: 4 cups

Emulsifiers

Custard mix

6. Egg yolks: 8

7. Sugar: ½ Cup

Method

Fruit Base

Add sugar, water and mango chunks to a heavy bottom pot. Bring it to a boil. Cook for about 5 minutes. Shut off heat. Let  it cool to room temperature. Use hand blender, or a fork to mash a few mango chunks.

Dairy base

Stir in heavy cream to the fruit base at room temperature. Heat it to 165ºF. Cook at 165ºF for five minute. Let it cool to room temperature. Do Not let it come to a boil.

Emulsification

Beat eggs. Stir in the Dairy base. Start to heat constantly stirring the mixture. Slowly heat the mixture to 180º F. Do Not let it come to a boil. Dip a spoon in the mixture. If the back of the spoon is nicely coated, shutoff the heat. Now you have Ice cream mix. Let the mixture come to room temperature.

Ageing

Put the Ice cream mixture in the refrigerator for 12 hours.

Make Ice cream per the Ice cream maker instructions. Remove the ice cream from the ice cream maker and put in the freezer for four hours before serving.