| Directions |
Beat eggs lightly with sugar in a bowl. Scald milk in a saucepan and stir into eggs. Cook egg mixture in top of a double boiler over hot water, stirring constantly until mixture coats the back of a spoon. Cool, then add vanilla. Mix mango pulp with sugar, then mix thoroughly with custard. Follow instructions for ice cream maker or turn into freezing trays and freeze until mixture becomes mushy, about 45 minutes. Remove from freezer, beat well with an electric mixer and return to freezer until firm. |
