This recipe can be made with any sweet ripe mangoes like Atulfo or 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 heavy cream, milk, cinnamon, cloves & cardamom seeds in a pot on low-medium heat stirring constantly with a wooden spoon, scraping the sides. Wait until the mixture is hot, nearly to a boil. Turn off the heat.
- Combine the sugar, egg yolks and salt in a medium bowl and whisk until they look frothy & pale yellow, then set aside.
- Take the heavy cream mixture & pour half of it into a bowl with the eggs, sugar & salt. Stir to combine & pour that mixture back into the pot with the heated cream. Put back on a low-medium heat, stirring constantly.
- 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 & strain. Add ground cardamom.
- Add the mango purée to ice cream base and chill the mixture for 2-3 hours or overnight.
- Pour the ice cream base into the ice cream maker* & churn for 20-30 minutes or until the machine stops.
*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.