NOTE: You’ll need to start this recipe the day before.
Mango Ice Cream
from Neil Perry's Easy Weekends
500g mango flesh (2 large mangoes)
190g caster sugar
375g cream (35% fat)
3 egg yolks
Puree the mango flesh in a blender until smooth, then pass through a fine sieve, forcing as much puree through as possible. Discard what is left in the sieve. Add 90g sugar to the puree and mix to combine.
Warm the cream in a small, heavy-based saucepan over medium heat.
Whisk the egg yolks and remaining sugar in a bowl until pale, then, while whisking continuously, gradually add the warm cream. Return to a clean pan over medium heat and cook, stirring continuously, until the custard coats the back of the spoon. Remove from the heat, and strain into a bowl sitting over another bowl of ice.
Once chilled, stir in the mango puree. Refrigerate in an airtight container overnight.
The next day, churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to an airtight container; store in the freezer until firm enough to scoop.