Nootan Bharani’s custard style ice cream (mango option)

3 cups dairy (whole milk, heavy cream, or a mix)
1/2 cup sugar (can vary this depending on sweetness fruits that you plan to add)
8 egg yolks
pinch of salt

mango puree from 3 fresh and sweet mangoes

Have a strainer in a bowl ready over an ice bath.
Bring the dairy to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Beat the eggs, sugar, and pinch of salt into a thick paste.
Temper the mixture with a bit of the warm milk mixture.
Combine milk mixture with egg mixture.
Return everything to the pan and cook over medium-low heat. Stir gently, being sure to scrape the bottom of the pan (you’re making custard here).
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees.
Strain it into a bowl set over an ice water bath.
Variations: If you are making non-mango ice cream, and you want essences, add to mix at this point.
When cooled (best to cool overnight in fridge), freeze mixture in an ice cream maker.

For Mango Ice cream, stir in good-quality pulp (that from fresh mangoes is best) into the mixture just before pouring into ice cream maker.
Optional: reserve some of the pulp. After ice cream is done in the ice cream maker, spoon into box for freezer layering with reserved pulp.

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