Mango Ice Cream

At Norwood West, Palm Springs this dish was a fantastic success with everyone especially when we served it with a Tequila Sauce

1. 1

   Peel the mangoes and cut away as much flesh from the stones as you can. Blend the chopped mangoes, limejuice, corn syrup and salt in a food processor, blend until smooth, pausing the machine to scrape down the sides once or twice.
   Pour the purée through a strainer to remove any fibrous bits of mango, you should be left with about 1 ¾ cups of purée, set to one side
   In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the cornflour and set aside.
   Bring the milk to a simmer in a heavy, medium saucepan and slowly beat the hot milk into the eggs and sugar.
   Pour the mixture back into the pan and place over a low heat and stirring constantly with a whisk or wooden spoon cook until the custard thickens slightly (Be careful not to let it boil or the eggs will scramble).
   Remove from the heat and pour the custard through a strainer into a large, clean bowl, let the custard cool slightly, then stir in the mango purée and double cream, cover and leave in the fridge until cold preferably we leave it overnight.
   Stir the chilled custard, and then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft. For firmer ice cream, transfer to a container and freeze at least 2 hours
   
   Serve and Enjoy!