- 1 vanilla bean
- 1½ cups (375 mL) milk, divided
- 1 cup (250 mL) whipping (35%) cream
- 4 egg yolks
- 2 ripe mangos, peeled and chopped
- ½ cup (125 mL) granulated sugar
- Pinch salt
- 6 tbsp (90 mL) turbinado sugar (such as Sugar in the Raw)
- Slit vanilla bean lengthwise and scrape seeds into a medium saucepan. Add vanilla pod, ½ cup (125 mL) of the milk and the cream. Bring to a simmer over medium-low heat. Remove from heat and let stand for 15 minutes, allowing the flavor of the vanilla to infuse. Remove and discard vanilla pod.
- Meanwhile, in a food processor or blender, puree egg yolks, mangos, the remaining 1 cup (250 mL) milk, sugar and salt until smooth. Transfer to a bowl and whisk in the vanilla mixture.
- Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
- Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
- While ice cream is still a bit runny, transfer to six ½-cup (125 mL) ramekins, tapping on counter to remove any air. Cover each ramekin with plastic wrap and store in the freezer, making sure they’re flat.
- Just before you’re ready to serve, remove ramekins from freezer and sprinkle each with 1 tbsp (15 mL) turbinado sugar. Using a butane or propane torch , heat the sugar until it bubbles and changes color.