Mango Vanilla White Chocolate Chunk Ice Cream

This ice cream came out great. The soft vanilla flavor combined well with the tart sweetness of the mangos. The white chocolate addition provided crunch and extra sweetness. It was hard to stop at just one serving.

Ingredients:

• 3/4 cup milk
• 1/4 cup mango syrup (from the canned mangos)
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon vanilla bean paste
• 4 egg yolks
• 1 cup cream
• 1 can of mangos – drained and syrup reserved
• 3/4 cup white chocolate chips or chunks

Directions:

• Set the cream in a bowl over an ice bath (put ice cubes in a bigger bowl. Cover the cubes with water and place the bowl with the cream over it.
• Place a strainer on top.
• Puree the mango and set side. 
• In a medium sized saucepan heat milk, sugar, mango syrup vanilla extract and paste until simmering.
• Whisk together egg yolks and pour a little of the hot liquid into the yolks to warm them whisking constantly.
• Pour the egg yolk mixture into the saucepan and heat, stirring until it thickens, reaching custard consistency. The back of the spoon should be coated.
• Pour the hot mixture into the cream through the strainer.
• Add the mango puree and mix thoroughly over the ice bath.
• cover with plastic wrap making sure the plastic touches the surface of the mixture.
• Refrigerate for several hours or overnight.
• Pour into an ice cream maker and follow the ice cream maker’s manufacturers directions.
• Add the white chocolate chips when the ice cream starts to solidify.