Australian Table
Ingredients
Method
1.Peel mangoes and remove stones. Process flesh in a food processor to make a smooth puree. Chill until required.
2.Combine egg yolks, whole egg, caster sugar and vanilla essence in a heatproof bowl. Place over a saucepan of just-simmering water. Beat using an electric mixer for 4-5 minutes, until thick and pale. Remove from heat.
3.Whip cream in a large bowl until firm peaks form. Fold egg mixture lightly into cream until just combined. Pour into a large metal container, cover and freeze for about 2 hours, until partially frozen.
4.Drizzle mango puree into ice-cream, folding through until partially combined. Cover and freeze for 8 hours, until firm. Stand at room temperature for a few minutes to soften before serving.
To avoid curdling custard do not allow base of bowl to touch water.
Note
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