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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Ina heavy-bottomed medium saucepan, beat egg yolks and sugar together. | 2. Stir in milk until well combined. | 3. Cook medium heat, stirring constantly with a whisk until thick enough to coat the back of a spoon, about 10 minutes. | 4. Remove pan from heat, cover, and let cool. | 5. Stir in heavy cream and vanilla until well combined. | 6. Cover and refrigerate until cold. | 7. Peel and cut mango. | 8. Remove all flesh and discard seed. | 9. In a food processor, process mango flesh until slightly chunky. | 10. Stir mango into cold custard. | 11. Turn mixture into an ice cream maker and freeze according to manufacturer's directions. | 12. Garnish scoops of ice cream with mango slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	2			109.48	1.2206	5.3924	9.0236
sugar	2/3	cup		537.32	134.3973	0.0	0.0
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
mango	1	pound	ripe	272.1557	67.9482	3.7195	1.7237

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.