Mango Ice Cream

Yield: about 1 1/2 quarts

Ingredients:

2 cups fresh mango (4 - 6 mangoes)
1 cup sugar
2 cups cream
2 cups milk
1 teaspoon almond extract
1/4 teaspoon salt

* You can find Chinese cooking ingredients and cookware at our online
store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

Pre-preparation: Cut and score the mango fruit, cutting into
bite-sized pieces. Mix
the mango pieces with 1/2 cup of the sugar. Cover with aluminum foil
and store in
the refrigerator overnight.

Next Day: Drain the mango, saving the syrup to use later.

Purify the mango pieces in a blender or food processor. Add to the
reserved sugar
syrup.

Combine the cream and milk in a saucepan and stir over medium heat
until bubbly.
Stir for one minute longer. Remove from the heat and cool.

Mix together the remaining 1/2 cup of sugar, the almond extract and
the salt. Pour
the cooled milk/cream mixture into the bowl with the sugar and other
ingredients,
stirring.

Mix with an electric beater until the liquid is frothy. Cover with
aluminum foil and
place in the freezer. After it has partially frozen (about 2 hours)
take it back out
and mix again with the electric mixer. Return to the freezer.






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