Mango Ice Cream

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and half of the sugar. Split the vanilla bean lengthwise and scrape out the seeds; add both seeds and pod to the saucepan.
2. Heat the mixture over medium heat, stirring frequently, until it just begins to steam and small bubbles form around the edges, about 8-10 minutes. Do not boil.
3. In a separate bowl, whisk together the remaining sugar, fine sea salt, and egg yolks until pale and thickened.
4. Slowly ladle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the yolks.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook gently over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon. The temperature should reach 170-175°F (77-79°C).
6. Remove the saucepan from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.
7. Stir in the fresh mango purée and pure vanilla extract until completely combined.
8. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
9. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency, about 20-25 minutes.
10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.