Mango Ice Cream

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Title: Mango Ice Cream
Categories: Ice cream, Fruits
Yield: 6 servings

1 Mango
1 tb Lemon juice
2 ts Cornstarch
1/3 c Sugar
1 1/2 c Half & half
1 Egg yolk; beaten
2 tb Light corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
In medium saucepan, combine cornstarch and sugar. Stir in half and
half, beaten egg yolk and corn syrup. Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer's directions. Makes about 1 quart.

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