Day 1

• Freeze the ice cream maker inner container according to the manufacturer’s directions.
• Mix the ingredients for the Mango Cream and set in the refrigerator to chill.
• Prepare the Custard Base
  • For the custard base, start by heating the milk in a sauce pan over medium-low heat.
  • While the milk warms, prepare an ice bath by setting a medium bowl over a larger bowl partially filled with ice and water. Set a strainer over the smaller bowl and set aside.
  • In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved.
  • Gradually pour the warmed milk into the yolk mixture, whisking constantly.
  • Pour the mixture back into the same saucepan you used to warm the milk.
  • Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon. When you run your finger on the back of the spoon, the line stays intact.
  • Strain the custard into the top bowl of the ice bath to stop the cooking process.
  • Add the heavy cream and stir over the ice bath until cool.
  • Cover the bowl with plastic wrap and chill thoroughly overnight.

The ice cream base and the flavoring have to be cold before they are churned together in the frozen ice cream maker inner container

Day 2

• Combine the custard base and the mango flavoring and mix well.
• Transfer it to the frozen ice cream maker inner container. 
• Place the inner container on the ice cream maker base.
• Insert the mixing paddle and place the lid on top.
• Turn the ice cream maker on.
• It takes about 25-30 minutes for the ice cream to form to a soft, solid consistency.
• Transfer into an air tight freezer-friendly container and freeze for an hour or so before serving (see FAQs & Notes for storage information).