| 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 |
lg |
Ripe mangoes; (about 22 ounces), |
|
|
; peeled, pitted, |
|
|
; diced |
| 2 |
ts |
Fresh lime juice |
| 1/2 |
ts |
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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