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1
Slit vanilla bean lengthwise and scrape seeds into a medium saucepan.
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2
Add vanilla pod, 1/2 cup (125 mL) of the milk and the cream.
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3
Bring to a simmer over medium-low heat.
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4
Remove from heat and let stand for 15 minutes, allowing the flavor of the vanilla to infuse.
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5
Remove and discard vanilla pod.
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6
Meanwhile, in a food processor or blender, puree egg yolks, mangos, the remaining 1 cup (250 mL) milk, sugar and salt until smooth.
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7
Transfer to a bowl and whisk in the vanilla mixture.
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8
Return entire mixture to the saucepan.
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9
Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
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10
Be careful not to let it boil.
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11
Strain into a clean large bowl.
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12
Let cool to room temperature.
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13
Cover and refrigerate until completely cold or overnight.
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14
Stir cream mixture.
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15
Transfer to an ice cream maker and freeze according to manufacturers instructions.
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16
While ice cream is still a bit runny, transfer to six 1/2-cup (125 mL) ramekins, tapping on counter to remove any air.
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17
Cover each ramekin with plastic wrap and store in the freezer, making sure theyre flat.
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18
Just before youre ready to serve, remove ramekins from freezer and sprinkle each with 1 tbsp (15 mL) turbinado sugar.
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19
Using a butane or propane torch (see Notes), heat the sugar until it bubbles and changes color.
