Mango Chili Ice Cream

I've enjoy the combination of sweet dried mango and chili powder, so I figured that those flavors would work well together in ice cream.  I've also been using lime juice in quite a few recipes to add a little sour to the mix.  I found a recipe online and tweaked it a little bit.

Ingredients: (This makes two batches of ice cream)

• 5 manila mangos
• 7 tablespoons lime juice (about 4 limes)
• 3 1/2 teaspoons chili powder
• 2 tablespoons corn syrup
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
• 2 cups heavy cream
• 6 egg yolks
• 1 1/2 cups sugar (I use cane sugar)

Directions:

Cut and peel the mangos.  Cut up into pieces.  Juice the limes.  Blend mango, lime juice, chili powder, corn syrup, and salt in a blender until smooth.  Set aside.

In a large saucepan, heat milk and heavy cream on medium heat until it's just about to boil.  In a medium size bowl, whisk together egg yolks and sugar.  Add hot milk/cream mixture to egg/sugar mixture in 1/4 cup increments, mixing well, until about 1 1/2 cups have been added.  Then, add egg/sugar/milk mixture to the rest of the milk in the saucepan and heat on medium for about 10-15 minutes so that the mixture is thick and coats the back of a spoon.  Make sure you stir frequently.  Remove from heat and allow to cool for about 10 minutes.

Add the ice cream base to the mango mixture and stir.  Place ice cream in refrigerator for at least a few hours.  Run ice cream through ice cream maker for about 20 minutes and freeze for at least a few hours before eating.