Mango Ripple Ice Cream - cooking recipe

Ingredients

2 None egg yolks + 1 whole egg
1/2 cup granulated sugar
1 tsp vanilla extract
3/4 cup heavy cream
2 None mangos, flesh pureed, chilled

Preparation

Whisk egg yolks, whole egg, sugar and vanilla extract over a double boiler for 4-5 mins, until thick and pale. Remove from heat. Whip cream to firm peaks then fold into egg mixture until just combined. Transfer to a large metal container, cover and freeze for 2 hours, or until partially frozen.
Drizzle mango puree over partially frozen ice cream. Fold in until streaky. Cover and freeze for 8 hours, or until firm. Let stand at room temperature for 3-5 mins, to soften, before serving.