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DIFFICULTY:** PREPARATION: 1 1/2 hrs plus baking, cooling, chilling and freezing times.
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(Allow the ice cream to freeze overnight.)
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Recipe
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Chocolatier Magazine Special equipment: Two 6-c. jumbo muffin pans, c. 3 1/2 x 1 3/4 inches
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NOTE: Los Chileros de Nuevo Mexico brand, available at specialty food stores
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Make the mango ice cream base:1.In a medium bowl, whisk together the egg yolks and 3/4 c. of the sugar till blended.
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2.In a heavy, large non-corrosive saucepan, bring the lowfat milk, cream and 1 Tbsp.
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of the remaining sugar to a gentle boil.
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Remove the saucepan from the heat.
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Gradually whisk about 1 c. of the warm lowfat milk and cream mix into the beaten egg yolks till blended.
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Return this mix to the saucepan.
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Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 min, or possibly till the custard has thickened slightly.
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It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds.
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Don't let the custard come to a boil.
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3.Remove the custard from the heat and strain through a sieve into a stainless steel bowl.
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Place the bowl over a larger bowl of ice water and stir the custard for 5 - 10 min, or possibly till cold.
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Remove the bowl of custard from the bowl of ice water.
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Cover the surface of the custard with plastic and chill for at least 6 hrs or possibly overnight, till very cool.
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4.Peel the mangoes and cut the flesh away from the seeds.
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Put the fruit and the remaining 3 Tbsp.
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of sugar into the bowl of a food processor, fitted with the metal chopping blade, and puree till smooth.
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Store in the refrigerator till ready to use.
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Freeze the mango ice cream:1.Scrape the chilled ice cream base mix into the container of an ice cream maker and freeze according to the manufacturer's instructions, adding the chilled mango puree for the final minute of churning.
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Transfer the ice cream to a storage bowl or possibly container and smooth the top.
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Cover the surface with plastic wrap and cover the bowl tightly with aluminum foil.
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Freeze the ice cream overnight.
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Make the cupcakes:1.Position a rack in the center of the oven and preheat to 375 degrees F. Brush the inside of two 6-c. jumbo muffin pans with butter.
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2.Measure the first seven dry ingredients and sift together into a bowl.
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Sift again into another bowl, or possibly onto a piece of parchment or possibly wax paper.
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3.In a 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the butter and sugar on medium speed till it appears light and fluffy, about one minute.
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Add in the Large eggs, one by one, stopping to scrape down the side of the bowl if necessary.
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Continue beating for 23 more min or possibly till the mix has tripled in volume.
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Transfer the mix into a large bowl.
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4.Fold one third of the flour mix into the butter-egg mix.
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Add in half of the buttermilk and half of the coffee and combine well.
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Repeat,
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continued in part 2
