Ice Cream With Rum Mango Sauce

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over low heat, stirring occasionally until it begins to steam. Be careful not to let it boil.

2. In a separate bowl, whisk together the remaining sugar and egg yolks until the mixture is pale and slightly thickened.

3. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.

4. Pour the egg mixture back into the saucepan with the rest of the hot cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

5. Remove the saucepan from heat and stir in the vanilla extract. Allow the custard to cool completely before transferring it to an ice cream maker. Follow the manufacturer's instructions to churn the custard into creamy ice cream.

6. While the ice cream is churning, make the rum mango sauce. In a separate saucepan, combine the diced mango, brown sugar, rum, and lemon juice. Cook over medium heat, stirring occasionally, until the mango breaks down and the sauce thickens slightly.

7. Remove the mango sauce from heat and allow it to cool to room temperature. For a smoother sauce, blend it in a food processor or blender until it reaches desired consistency.

8. Once the ice cream is ready, scoop it into bowls or cones and drizzle the rum mango sauce over the top. Optionally garnish with fresh mango slices or toasted coconut.

9. Serve immediately and enjoy.