Mango Gelato
Ingredients
2 cups whole milk
1 cup heavy whipping cream
4 large egg yolks, room temperature
Confectioners sugar to taste
Pinch of kosher or fine sea salt
2 teaspoons pure vanilla extract (or 1 scraped vanilla bean)
1 Cup Mango Pulp from Can (I used Ratna Alphonso Mango Pulp)
Method
Prepare the custard base: In a large bowl or stand mixer, whisk together the egg yolks and sugar for roughly 2 minutes until the mixture is pale yellow, thick, and creamy.
Warm the dairy: In a heavy-bottom saucepan, gently heat the milk and heavy cream over medium-low heat until it just begins to steam. Do not let it boil.Temper the eggs: Slowly ladle about half cup of the hot milk into the egg mixture while whisking continuously. Repeat this with another ladleful of hot milk to temper the eggs so they don’t curdle.
Thicken the custard: Pour the combined mixture back into the saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 6 to 10 minutes until the custard is thick enough to coat the back of the spoon (about 170°F on an instant-read thermometer).
Strain and cool: Remove from the heat and immediately pour the hot custard through a fine-mesh sieve into a clean bowl. Stir in the mango pulp. salt and vanilla.
Chill: Place plastic wrap directly against the surface of the gelato base to prevent a skin from forming. Chill in the refrigerator for at least 4 to 6 hours, or overnight.
Churn: Pour the completely cold mixture into your ice cream maker. Churn for 15 to 25 minutes, following the manufacturer’s instructions, until it reaches a soft-serve consistency.
Freeze & Serve: Transfer to an airtight container or a loaf pan and freeze for at least 2 to 4 hours to firm up. For the best texture, let the gelato sit at room temperature for 15 minutes before serving..
