yield: about 1 quart
Ingredients:
2 ripe mangoes
2 cups heavy cream
1 cup whole milk
1 vanilla bean
1 cup sugar
pinch of salt
Method:
Peel, cut and blend the mangoes into a puree and let it chill in the refrigerator. Combine the milk and cream in a saucepan and add the sugar and salt. Scrape the seeds from the bean pod and add them and the pod to the pot. Stir and let the mixture come to a gentle boil. Remove from the heat, cover and let it steep for 10 minutes. Strain the mixture, removing the pods. Chill the mixture for at least one hour or overnight. Churn the cream mixture according to your ice cream maker instructions. When it’s done spread it into a pan or container in alternating layers of vanilla and mango puree. It will come out mixed when you go to make your scoops.
