Mango Frozen Yogurt - cooking recipe

Ingredients

3 None egg yolks
3/4 cup sugar
1 1/4 cups heavy cream
1 1/3 cups milk
2 cups Greek yogurt
2 small ripe mangoes, peeled and chopped coarsely
1 small ripe mango, peeled and sliced

Preparation

Whisk the egg yolks and sugar in a large bowl until light and fluffy.
Bring the cream and milk almost to a boil in a medium saucepan. Remove from the heat. Whisking constantly, gradually pour the cream mixture into the egg mixture. Return the custard mixture to same saucepan on low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil. Transfer mixture to a large bowl; cover. Refrigerate until cold.
Stir the yogurt into the cold custard. Freeze the mixture in an ice cream maker according to manufacturer's directions. Add the mangoes when mixture begins to thicken. Continue to freeze in the ice cream maker until firm. Transfer the mixture to a 1 1/2-quart freezer-proof container; cover. Freeze for about 4 hours or until firm.
Scoop into glasses and serve with sliced mango.