2 large, ripe mangoes
2 tbsp fresh lime juice from 2 medium limes
1/4 cup light corn syrup
1/4 tsp salt
3/4 cup sugar
2 large egg yolks
1 tbsp cornstarch
1 cup milk
1 cup heavy cream
Peel the mangoes and cut away as much flesh from the pits as you can. Combine the cut-up mangoes, lime juice, corn syrup, and salt in a food processor. Process until completely smooth, stopping the machine to scrape dwon sides once or twice. Pour the puree through a strainer to removed any fiberous pieces of mango. You should have about 1 3/4 cups of smooth mango puree. Set aside.
In a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the cornstach. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden sppon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the mango puree and cream. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hrs.
Yield: ~6 cups
Source: The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More by Bruce Weinstein