Mango Ripple Ice Cream

1. 1

   Whisk egg yolks, whole egg, sugar and vanilla extract over a double boiler for 4-5 mins, until thick and pale. Remove from heat. Whip cream to firm peaks then fold into egg mixture until just combined. Transfer to a large metal container, cover and freeze for 2 hours, or until partially frozen.

2. 2

   Drizzle mango puree over partially frozen ice cream. Fold in until streaky. Cover and freeze for 8 hours, or until firm. Let stand at room temperature for 3-5 mins, to soften, before serving.

* Per serving · 4 servings · Values may vary.

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