Mango Vanilla Bean Ice Cream (Epicurious)

Can I just say mmmmm!  When we got the tropical pack from Bountiful Baskets it had vanilla beans.  I was so excited to make homemade ice cream with real vanilla beans.  This recipe was deliciously rich.  I didn't have cream so I used evaporated milk and it was still so rich that the added mango was needed to offset it.  To add the mango we cut it up and separated the pieces out on a plate.  Just put it in the freezer for a bit and add to the ice cream just before it's done.

 

Ingredients

3 cups heavy cream

1 cup milk
1/2 cup granulated sugar
2 vanilla beans, split in half lengthwise
1 tablespoon pure vanilla extract
4 egg yolks

Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.  Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.  Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions.