Mango Icecream
Ingredients
1 cup millk
1 cup whipping cream
1 cup mango juice
1 cup mascaropne cheese
3 egg yolks
1/2 cup sugar
vanilla
200g digestives
Method
Heat the milk in a saucepan over medium heat until bubbles form around edge of pan, stirring often. Do not boil. Remove from heat.
Combine the egg yolks and vanilla.
Gradually add the warm mixture.
Return mixture to same saucepan; cook over medium heat until small bubbles form around edge, stirring constantly. Do not boil.
Whisk in the mascarpone until fully incorporated.
In a bowl, add the whipping cream and mango juice. Strain the egg yolk mixture in.
Cover and refrigerate 4 hours or until cold.
Turn the ice cream, mixing on low speed; pour the cold mixture into bowl with mixer running. Continue to mix for 20 - 30 minutes.
Fold in the digestives.
Transfer the ice cream to an airtight container. Freeze for several hours until firm.
