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1 cup whipping cream
1 cup whole milk
1/2 cup chopped lemongrass (about 6 large stalks)

3 large egg yolks
1/2 cup sugar

2 large very ripe mangoes, peeled, pitted

Bring cream, milk, and lemongrass to simmer in medium saucepan over medium high heat, remove and let steep 30 minutes. Strain into bowl, discard solids in strainer, return liquid to pan and bring to simmer. 

Whisk egg yolks and sugar in medium bowl to blend, gradually whisk in hot cream mixture and return pan. Stir over medium heat without boiling, until thick enough to streak a spoon with your finger (4-5 minutes). Cool for 30 minutes. 

Puree mangoes in processor until smooth, strain into small bowl and whisk 1 cup into the custard (reserve extra puree for another use). Cover and chill 2 hours until cold.   Process mango custard in ice cream maker according to instructions. Transfer ice cream to container, cover and freeze. (Can be made 2 days ahead. Keep frozen.)  Serves 6 to 8.