Mango-Macadamia Nut Ice-Cream

Recipe Ingredients

2 cups	474ml	Whipping cream
1 cup	237ml	Milk
		= (do not use lowfat or nonfat)
6		Egg yolks
1 cup	198g / 7oz	Sugar
2 cups	474ml	Ripe mangoes - (abt 22 oz) - peeled, pitted, (large)
		And diced
2 teaspoons	10ml	Fresh lime juice
1/2 teaspoon	2.5ml	Grated lime peel
1 cup	237ml	Unsalted macadamia nuts - toasted, and
		Coarsely chopped

Recipe 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.)

This recipe yields about 5 cups.

Source:
Bon Appetit, June 1991

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