30 mins prep
10ml vanilla extract
6 egg yolks
175g castor sugar
3 mangoes, puréed
1. Place the egg yolks and sugar in a bowl and beat until pale. Place cream and milk in a saucepan and bring just to the boil. Carefully pour in some milk over the eggs, whisk and return to the pan.
2. Add the vanilla. Cook over low heat until slightly thickened and the mixture coats the back of a wooden spoon.
3. Cool slightly before adding the puréed mango.
4. Chill completely before adding to an ice cream machine or into a container in the freezer. If in the freezer, make sure to stir every half hour until set.