Australian Women's Weekly
Ingredients
Method
1.Whisk egg yolks and sugar in a bowl until light and fluffy.
2.Bring cream and milk almost to the boil in a medium saucepan. Remove from heat. Whisking constantly, gradually pour cream mixture into egg mixture. Return the custard mixture to same saucepan; cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Do not boil.
3.Transfer mixture to a large bowl; cover, refrigerate until cold.
4.Stir yoghurt into cold custard. Churn mixture in an ice-cream maker, following manufacturer’s instructions, until beginning to thicken. Add mangoes, churn until firm.
5.Transfer mixture to a 1.5-litre (6-cup) freezer-proof container. Cover and freeze for about 4 hours or until firm.
6.Serve scooped in glasses with extra sliced mango.
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