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1
Peel the mangos; cut away as much flesh from the pits as possible.
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2
Combine the cut up mangoes, lime juice, corn syrup, and salt in a food processor.
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3
Process mixture until completely smooth.
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4
Pour the puree through a strainer to remove any fibrous pieces of mango.
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5
You should have about 1 3/4 cups puree; set aside.
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6
In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; beat in the cornstarch; set aside.
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7
Bring the milk to a simmer in a med-size saucepan.
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8
Slowly beat the hot milk into the egg/sugar mixture.
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9
Pour the entire mixture back into the pan and place over low heat.
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10
Stir constantly using a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
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11
Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
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12
Allow the custard to cool slightly, then stir in the mango puree and cream.
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13
Cover and refrigerate until cold or overnight.
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14
Stir the chilled custard; freeze in batches (if necessary) in your ice cream maker according to the manufacturer's directions.
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15
When finished, the ice cream will be soft but ready to eat.
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16
Or you may transfer ice cream to a freezer container and freeze several hours or until desired firmness.
