Sugar-Free Mango Ice Cream
Tropical, sweet, with just a hint of pepper, this is one delicious ice cream!
INGREDIENTS | YIELD: 1 QUART
- 3 cups heavy cream
- 1 cup Splenda
- Pinch salt
- 4 large egg yolks
- 1 cup mango purée
- 1 tablespoon vanilla extract
- 1 cup diced fresh mango
Combine heavy cream, Splenda, and salt in a medium saucepan. Bring to a light simmer. Remove from heat.
In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
Add mango purée and vanilla extract. Refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Before storing in freezer, fold in the diced mangos.
When choosing mangos, don't judge by color but rather by firmness. Mangos that are ripe will give slightly to gentle pressure, very similar to an avocado or a peach.