Instructions

• 1. Dice the the mango. Puree using a blender, food processor or stick blender as you prefer. Set aside.
• 2. In a bowl, add egg yolk.
• 3. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
• 4. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
• 5. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add the inverted sugar syrup and the glucose powder. Mix well to melt. Let it cool down completely in a water bath.
• 6. Once the milk mixture is cooled completely, add heavy cream and the mango puree. Whisk until combined.
• 7. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
• 8. Transfer the ice cream to a storage container, and let it freeze until you eat!