52 Scoops' Mango Ice Cream with Chili Sea Salt

Ice Cream

• 3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
• One lime, juiced
• 2 eggs
• 1/2 cup white sugar
• 1/4 cup honey
• 3 cups half and half cream

Chili Sea Salt

• 3 tablespoons sea salt
• 2 Thai red chilis

1. Peel and cut the mangoes. Place the mango flesh and the lime juice into a blender and puree until smooth. If you are using a more fibrous mango variety (e.g. Tommy Atkins), or if your blender is not super powerful, pass the puree through a fine sieve to remove any fibres. You should have about 2 cups of silky mango puree.
2. In a heavy saucepan, lightly whisk together the eggs and sugar.
3. Add the honey and 2 cups of the half-and-half cream.
4. Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
5. Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
6. When cool, whisk in the mango puree.
7. Cool and chill overnight in the fridge.
8. Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions.
9. While the ice cream is chilling, prepare the chili sea salt. Place the sea salt and the chilis into a small food processor and blitz until the chilies are well combined with the salt.
10. To serve, use your favourite ice cream scooper to scoop the ice cream into a chilled serving dish. Top with a sprinkle of chili sea salt. (Note: You will have leftover chili sea salt. Store in a small jar and use for dipping fruit or for cooking.)