Mango Ice Cream...

We're making this today! Can't wait...from Christi, a High School Friend:

(This is my favorite recipe. It is custard based, so it requires cooking. I don't really have formal instructions on how much fruit to add - I just put what I think is "enough". 3 mangos should be good. The first time I made it I used real mangos. This last time I just used some mango nectar that we brought back with us from Portugal. I have found some mango nectar in the Hispanic aisle in the grocery store, too, but ours was more flavorful. I used 1-1/2 cups for this recipe. Christi's tip: I just cut up the three mangos I had and threw them in the food processor. Three was plenty for this recipe, but if you want to add more, the flavor would just be stronger...probably a good thing.)

Mix 8 egg yolks (beaten) with 1-1/3 cups sugar and 1/3 tsp salt. Pour on 2-2/3 cups scalded milk. Cook in double-boiler until it coats the spoon. Cool and strain (I usually don't even strain it unless there are any big chunks in it). Christi's tip: I didn't use a double boiler. I just tempered the egg mixture with some of the heated milk and then combine them in the pot and cooked until thick. Add 5-1/3 cups whipping cream (I prefer half and half) and 2-2/3 tbsp vanilla and the fruit or other flavoring to taste. Freeze. Christi's tip: This recipe actually makes about double what will work in the Cuisinart. I just put half of the mixture in the fridge to try another time. I thought I'd throw in some coconut milk or some other yummy flavor to mix things up a bit. The Cuisinart recipe book that I have says to cool the custard style ice cream in the fridge for 6 hours before freezing. . .we couldn't wait and it worked out just fine. I think we let the ice cream maker run for about 30 minutes. Hope you enjoy! Voila! Makes about 4 quarts.