| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
June 1991 |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Whipping cream |
| 1 |
c |
Milk, do not use lowfat |
|
|
or nonfat |
| 6 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 2 |
|
Ripe mangoes, about 22 |
|
|
ounces |
|
|
peeled pitted |
|
|
diced |
| 2 |
t |
Fresh lime juice |
| 1/2 |
t |
Grated lime peel |
| 1 |
c |
Unsalted macadamia nuts |
|
|
toasted coarsely |
|
|
chopped |
INSTRUCTIONS
Bring 2 cups whipping cream and 1 cup milk to boil in heavy large
saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually
whisk hot cream into yolk mixture. Return to same saucepan. Stir over
low heat until custard thickens and leaves path on back of spoon when
finger is drawn across, about 5 minutes. Immediately transfer custard
to blender. Add mangoes and blend until smooth. Chill custard. Stir in
remaining ingredients. Process in ice cream maker according to
manufacturer's instructions. Freeze ice cream in covered container.
(Can be prepared 2 days ahead.) Makes about 5 cups. Bon Appetit June
1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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