Week Thirteen - Mango Lime

Alright, alright...I'm almost all caught up! This is last week's flavor...

Spring has sprung. Totally. And I'm very happy about it. I think every season is my favorite season, at one point or another. And the beginning of Spring is certainly some kind of wonderful. The days when you can go outside without a coat, looking cute in a flannel and flip flops. Cute? Maybe that actually looks dumpy...but whatever. So you're hanging out in your flannel and flip flops, windows open, music up (this week was all Queen, all the time in preparation for the super cool Queen cover band I'm going to see with my in-laws tomorrow night!) and nothing can stop you! ("Don't stop my nooow!")

Now let's think about how you feel in that particular moment (or create your own moment, if my dumpy Freddy Mercury mood doesn't suit you) and try to put a flavor to it. It's warm, but it's not Summer-y peach or melon warm. And you're on top of the world, but not in that chocolate-smothered-in-caramel kind of way. You're just havin' a good time (havin' a good time!) and you don't wanna stop at all. You're mango, baby. You're mango with a touch of lime, and you look goooood. Good enough to eat. So let's get down to it...

Mango Lime Ice Cream

Ingredients:

2 cups whole milk
1 1/2 cup heavy cream
1 cup mango puree (I purchased puree at Trader Joe's but you could just cut up a mango and puree it)
1 cup sugar
6 egg yolks
1 tsp lime juice (I was scared to put too much, in fear of curdling the milk. But you can't really taste it so I'd recommend either putting more in, carefully, or adding some zest)

1. Pour the milk and heavy cream into a saucepan and heat over medium high until bubbles start to form around the edge. Add the mango puree and stir to combine. Bring mixture to a boil.

2. In a bowl, combine the egg yolks, sugar, and lime juice in a bowl and whisk to combine.

3. Add a small amount of the hot milk into the egg mixture, whisking constantly. Once combined, slowly pour egg mixture into the milk mixture, whisking constantly to avoid curdling. Cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon.

4. Pour through a fine sieve into a clean bowl and cover with plastic wrap, pressing it down directly on top of the mixture. Refrigerate until completely cooled.

5. Transfer cooled mixture into bowl of ice cream maker and churn. Transfer to a freezer safe container and freeze.