Mango Ripple Ice Cream

RECIPESPLUS
5Ingredients
35Minutes
380Calories

Ingredients

US|METRIC
  • 2 egg yolks (+ 1 whole egg)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 2 mangos (flesh puréed, chilled)
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    Directions

    1. 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.
    2. Drizzle mango purée 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.
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    NutritionView More

    380Calories
    Sodium1% DV25mg
    Fat34% DV22g
    Protein6% DV3g
    Carbs15% DV45g
    Fiber8% DV2g
    Calories380Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol180mg60%
    Sodium25mg1%
    Potassium210mg6%
    Protein3g6%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber2g8%
    Sugars41g82%
    Vitamin A35%
    Vitamin C50%
    Calcium6%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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