INGREDIENTS

INSTRUCTIONS

DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking, cooling,  chilling
and freezing times. (Allow the ice cream to freeze  overnight.) Recipe
From: Chocolatier Magazine Special equipment: Two  6-cup jumbo muffin
pans, cups 3 1/2 x  1 3/4 inches  NOTE: Los Chileros de Nuevo Mexico
brand, available at specialty food  stores  Make the mango ice cream
base:  1.In a medium bowl, whisk together the egg yolks and 3/4 cup of
the  sugar until blended.  2.In a heavy, large non-corrosive saucepan,
bring the milk, cream and  1 tablespoon of the remaining sugar to a
gentle boil. Remove the  saucepan from the heat. Gradually whisk about
1 cup of the hot milk  and cream mixture into the beaten egg yolks
until blended. Return  this mixture to the saucepan. Continue cooking
over medium-low heat,  stirring constantly with a flat-edged wooden
spoon, for 2 to 4  minutes, or until the custard has thickened
slightly. It is done when  you can run your finger down the back of the
custard-coated spoon and  a path remains for several seconds. Do not
let the custard come to a  boil.  3.Remove the custard from the heat
and strain through a sieve into a  stainless steel bowl. Place the bowl
over a larger bowl of ice water  and stir the custard for 5 to 10
minutes, or until cool. Remove the  bowl of custard from the bowl of
ice water. Cover the surface of the  custard with plastic and
refrigerate for at least 6 hours or  overnight, until very cold.
4.Peel the mangoes and cut the flesh away from the seeds. Put the
fruit and the remaining 3 tablespoons of sugar into the bowl of a  food
processor, fitted with the metal chopping blade, and purée  until
smooth. Store in the refrigerator until ready to use.  Freeze the mango
ice cream:  1.Scrape the chilled ice cream base mixture into the
container of an  ice cream maker and freeze according to the
manufacturer's  instructions, adding the chilled mango purée for the
final minute of  churning. Transfer the ice cream to a storage bowl or
container and  smooth the top. Cover the surface with plastic wrap and
cover the  bowl tightly with aluminum foil. Freeze the ice cream
overnight.  Make the cupcakes:  1.Position a rack in the center of the
oven and preheat to 375  degrees F. Brush the inside of two 6-cup jumbo
muffin pans with  butter.  2.Measure the first seven dry ingredients
and sift together into a  bowl. Sift again into another bowl, or onto a
piece of parchment or  wax paper.  3.In a 4 1/2-quart bowl of a
heavy-duty electric mixer, using the  wire whip attachment, beat the
butter and sugar on medium speed until  it appears light and fluffy,
about one minute. Add the eggs, one by  one, stopping to scrape down
the side of the bowl if necessary.  Continue beating for 23 more
minutes or until the mixture has tripled  in volume. Transfer the
mixture into a large bowl.  4.Fold one third of the flour mixture into
the butter-egg mixture.  Add half of the buttermilk and half of the
coffee and combine well.  Repeat,  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 627
Calories From Fat: 322
Total Fat: 37.2g
Cholesterol: 260.8mg
Sodium: 678.5mg
Potassium: 320.3mg
Carbohydrates: 65.5g
Fiber: 4.2g
Sugar: 44.1g
Protein: 8.1g