Mango and lemon ice cream

Name: Mango and lemon ice cream
Yield: 6 servings
Cuisine: Boil
Ingredients: 425.00 g mangoes; 150.00 ml castor sugar; 1.00 lemon zest and juice; 1.00 eggs; 2.00 eggs just the yolks; 190.00 ml cream thick; 30.00 ml rum

6 servings

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By Food24 November 03 2009

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Ingredients (7)

425.00 g	mangoes
150.00 ml	castor sugar
1.00	lemon — zest and juice
1.00	eggs
2.00	eggs — just the yolks
190.00 ml	cream — thick
30.00 ml	rum

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Method:

Drain the mangoes, but reserve the juice. Process the mangoes in the food processor until smooth. Set aside. If there is too little juice, add enough water to make up 190 ml (3/4 c). Pour into a saucepan and heat with the castor sugar and lemon rind until the sugar has dissolved. Stir continuously. Boil rapidly for 4-6 minutes until a thick syrup is formed.
Whisk the egg and egg yolks until creamy. Slowly add the syrup to the egg mixture while beating continuously. Add the mango purée and the remaining ingredients and mix well. Pour into a dish and freeze, stirring occasionally with a fork to break up the ice crystals. Freeze until hard.
Serve with slices of fresh mango.
Serves 6.