Nothing cools you down like a bowl of ice cream in the summer. Especially if it’s Florida Mango ice cream! It’s Florida fresh and we think you’ll agree, it’s Positively Delicious!
- 2 Florida mangoes, diced small
- 2 ½ cups Florida sugar
- 6 cups whole milk
- 2 cups heavy cream
- 16 egg yolks
- 1 vanilla bean, split lengthwise
- ½ stick unsalted butter
- ⅓ cup dark brown sugar
- ½ teaspoon cinnamon
Preheat a small pot over medium heat. Add mangoes, butter, brown sugar, and cinnamon. Cook until butter and sugar are melted, and mangoes have softened. Remove from heat and cool completely.
Combine milk, heavy cream, and vanilla bean in a large pot and bring to a boil, then remove from heat. Meanwhile, in a separate mixing bowl, whisk together egg yolks and sugar until completely combined. Temper egg mixture with a third of the hot milk, then slowly pour back into large pot with milk and cream, whisking constantly. Cook over medium heat until custard reaches 180-185 degrees (stir constantly) and is slightly thickened. Strain through mesh strainer into a clean bowl and chill completely (over ice bath or in refrigerator). Pour into ice cream machine and follow manufacturer’s instructions. Approximately 5-10 minutes before ice cream is set, add mango mixture. Place in freezer-safe container and allow to set for at least 2 hours before serving.
Fresh tip: If you don’t have vanilla bean, substitute 3 tablespoons pure vanilla extract; add to mixture at the end of the cooking process before straining. It’s still going to be Positively Delicious!