Mango Ice Cream - Whnp81a

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Title: Mango Ice Cream - Whnp81a
Categories: Ice cream, Frozen
Yield: 6 servings

1 Mango
1 tb Lemon juice
2 ts Cornstarch
1/3 c Sugar
1 1/2 c Half and half
1 Egg yolk; beaten
2 tb Light corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
In medium saucepan, combine cornstarch and sugar. Stir in half and
half, beaten egg yolk and corn syrup. Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer's directions. Makes about 1 quart.
Per Serving: 131 calories - 2 g. protein - 19 g. carb. - 6 g. fat
~ 43 mg. chol. - 56 mg. calcium.

Posted by Jr Byers to the Fidonet National Cooking echo 1-98

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