If you grew up in India like I did and Freud got you in one of those free association word games and said: Summer?. You would respond immediately, Mangoes!. Fortunately, mangoes in the US have come a long way and now you can get quite lovely mangoes, which are not fibrous and blend sweet and tangy perfectly. When you get your hands on a few of these and are stupid enough to put them in the back of the fridge so that they have frozen and thawed, well, you make frozen custard. I got this recipe from J.G. who got it from some magazine (so this is not an original: I will do a citation soon as I find out what the original source is).
3 small Ataulfo or Manilla mangoes (about 1 ¼ cup puree)
1 tbs. lemon juice
1 cup sugar
4 egg yolks
¾ cup milk
½ cup heavy whipping cream
Peel, deseed and cube the mangoes. Blend the mango and lemon juice in a blender/food processor until completely smooth. If the mango pulp is fibrous, pass through a sieve. Ataulfo mangoes will not require this.
Separate yolks in a medium sized bowl. Add the sugar and beat the yolks and sugar with a hand held mixer till light yellow and foamy, about 5 min.
In a medium sized saucepan, boil milk and cream on the stove, stirring constantly. Don’t let the cream separate out. When the mixture just begins to boil, turn off the stove and add half the cream-milk mix to the yolk-sugar mix whisking constantly, so that the egg does not set. Then add this mix to the remaining cream and milk and cook on low with constant stirring, until the custard starts to thicken and coats the back of a spoon. This will not take long, about 5 min.
If you are persnickety, you can pass the mix through a sieve or blend till smooth using a hand mixer. Otherwise, cool the custard in the fridge overnight. Prior to putting it in the ice cream maker, place custard in the freezer for 10-15 min. Then make the gelato according to the instructions in your ice cream machine or till the custard thickens to your liking. Serve immediately and freeze any unused portion.