This recipe can be made with any sweet ripe mangoes like the Atulfo or the Kent but works incredibly well with the fragrant Alphonso mangoes, a top variety from India that only comes to the US for about 2 weeks in the summer.
makes 3 pints
- Combine the sugar & the egg yolks in a medium bowl. It should look frothy & pale yellow. Set aside. Quickly get to step 2. Do not to leave the sugar and the egg yolk too long or the proteins will get hard and clumpy.
- Combine heavy cream, milk, cinnamon, cloves & cardamom seeds in a pot & heat on low-medium stirring constantly with a wooden spoon, scraping the sides. Wait until the mixture is hot, nearly to a boil.
- Take mixture off of the heat & immediately pour half of it into a bowl with the eggs & sugar. Stir to combine & pour that mixture back into the pot with the heated cream. Put back on a low-medium heat, stirring constantly.
- The the mixture should feel thick, but won’t have much resistance. Every now and then pull the spoon out of the mixture and see how the cream holds onto it. The mixture is adequately heated when it coats the spoon. Remove from the heat, add 1 tsp of cardamom & set aside. Do not overheat, or else it will turn into creamy scrambled eggs.
- Let that sit, peel & mash the mangos into a purée & add to ice cream. Let sit in an ice bath for 2-3 hours. At this point churn the ice cream or put it in the fridge overnight & turn it the next day.
- Add the mixture to ice cream maker* & churn for 20-30 minutes or until the machine stops. Enjoy a spoonful immediately & then put into containers & let set in the freezer for 3-4 hours.
*We used a Rival 4 qt Mixer which uses rock salt & ice. This is one of the cheapest ice cream makers you can buy, roughly $20.
ideas / variations
- Add chopped pistachios to the mixture or as a topping.
- Add ½ tsp kewra water to add floral notes.