Mango Orange Ice Cream

I know I have posted quite a few sweet things lately, but I have to add one more. The citrus season is coming to a close shortly and I had several oranges and some leftover cream from my Easter baking. So, I decided to make this mango orange ice cream to avoid wasting good ingredients. We served it along with the other Easter desserts yesterday and it turned out to be a hit with our guests. The flavors are well-balanced. It is deliciously rich like frozen custard which I love, but feel free to mix milk and cream or half and half if it seems too over-the-top for you.

Mango Orange Ice Cream
1 large egg
pinch of kosher salt
1/3 c. sugar
1-1/2 tsp. vanilla extract
juice of 2 medium oranges
2 tsp. orange zest
1-1/3 c. mango purée (I used canned Kesar mango pulp)
3 c. heavy cream

In a blender beat egg for 2 minutes until frothy. Add salt, sugar and vanilla. Blend for 1 minute. Add orange juice, zest and mango pulp. Beat 1 minute to blend all ingredients. Add heavy cream and beat 30 seconds until cream begins to thicken. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 generous quart.


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