Mango-Lime Ice Cream – a delicious recipe with egg yolks, lime, caster sugar, milk, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of a mixer, whisk egg yolks and sugar together until light a frothy. In a heavy sauce pan, heat the milk until scalding then slowly pour into the egg mixture, whisking constantly. Strain the milk and egg mixture back into the pan and place it over medium heat, stirring constantly until thickened (should coat the back of a spoon). Set aside to cool.
2
In a blender, place the mango cubes, the juice and zest of one lime. Whaz until the pulp is smooth like baby food. Strain the cooled custard into a clean bowl and whisk in the cream. Beat in the mango puree until fully combined. Pour into the bowl of an ice cream maker and churn until frozen (alternatively, you can place in a glass container and mix periodically with a fork to break up the ice crystals). Allow to freeze for several hours before serving.
638
kcal
Calories
41
g
Fat
45
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 egg yolks, 1 lime, zest and juice, 1/2 cup caster sugar, 2 1/4 cups whole milk, and more.
Yes, Mango-Lime Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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