Sugar-Free Mango Ice Cream
Tropical, sweet, with just a hint of pepper, this is one delicious ice cream!
Serves: 8Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy
- 3 cups heavy cream
- 1 cup Splenda
- 1⁄8 tsp. salt
- 4 large egg yolks
- 1 cup mango purée
- 1 Tbsp. vanilla extract
- 1 cup diced fresh mango
- Combine heavy cream, Splenda, and salt in a medium saucepan. Bring to a light simmer. Remove from heat.
- In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
- Add mango purée and vanilla extract. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Before storing in freezer, fold in the diced mangos.