Mango Chili Lime Ice Cream

Mango Chili Lime Ice Cream

Well this flavor opened to mixed reviews - people either liked it or they really didn't.  I personally enjoyed it, even with the spice (and I am not a spicy eater).  The lime is really just and under note. 

Ingredients:

2 cups Sugar (perhaps more for your mango's depending on the tartness)

4 cups Heavy Cream

6 Egg Yolks

4 Mango's (this is how many I used but I would recommend probably 6 as mine didn't have as strong of mango flavor as I would have liked)

2 Limes

1 Jalapeño

Recipe:

First thing I did was peel and dice the Mango's.  Then I diced the jalapeño (removing some of the white and seeds so it wasn't too spicy, but I left a good amount).  Then I zest both limes and juiced them.  All of this went in the blender with about  a half cup of sugar since my mango's were pretty tart.  Let this puree as much as you'd like.  Set aside.  I did strain this a little to get out the larger pieces of jalapeño. 

To make the ice cream base (which I make the same for all my ice creams) is really easy.  Add 4 cups heavy cream and 2 cups sugar in pot and let it cook on low (this is really important, you don't want to over cook it, really you're just trying to warm it up).  While this is slowly warming, I separate my egg yolks out. 

Once the cream has gotten mildly warm you need to temper your egg yolks.  This means adding the warmed cream mixture into your bowl of egg yolks and mix it together.  Then add the cream and egg mixture back into the pot.  This is VERY important - you don't want your eggs to scramble. 

Keep on low and stir occasionally.  Again, we don't want to over cook this.  About 15 minutes until the mixture has thickened a little and will coat the back of a spoon.  At this point it goes into a bowl (or your ice cream canister) and gets mixed with the mango puree.  Then put into the refrigerator until it cools completely.  This takes a few hours. 

Once completely cool, it's time to churn!  Follow your ice cream makers instructions.  When done my ice cream is about milk shake consistency, which is perfect.  This gets put into a freezer safe tub and put in the freezer to harden.  This takes several hours, so I'd recommend making this a day ahead. 

Once frozen, serve, and enjoy!!