Mango Ice Cream

1 1/2 cups milk
1 1/2 cups heavy cream
1 cup granulated sugar, divided
9 large egg yolks
2 ripe mangoes, peeled and sliced

In a medium heavy-bottom saucepan, combine the milk, cream and 1 tablespoon of the sugar. Bring just to a scald.

Meanwhile, put the remaining sugar (3/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spoon (making sure that you are constantly scraping the spoon across the bottom of the pan), until the custard has thickened slightly and coats the back of the spoon. Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.

Meanwhile, pur?e the mangoes in a food processor fitted with the metal blade. Whisk the mango pur?e into the cooled custard. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a storage container and freeze until firm.

Makes about 1 quart. Store for up to 2 weeks in the freezer.

Mango Honey Ice Cream

2 eggs
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups whipping cream
1/2 teaspoon vanilla extract
3 (15 ounce) cans sliced mangoes, drained and mashed

Beat eggs in a saucepan; mix in sugar, milk, honey, cinnamon and salt. Heat just to simmering over medium heat, stirring constantly. Cover and refrigerate 1 hour or until cool.

Stir in whipping cream, vanilla extract and mangoes. Freeze according to ice cream maker manufacturer’s instructions.

Mandarin Orange ice Cream

1 cup milk
1/2 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2 cups cream, whipped
1/3 cup roughly crumbled brandy snaps
Approximately 1 pound can mandarin oranges, drained and chopped
3 tablespoons brandy (optional)

In a heavy-based saucepan, gently heat milk to just below boiling point. Beat egg yolks with sugar in a bowl until very thick and light. Stir in milk. Return mixture to the rinsed pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat, stir in vanilla extract and cool, stirring occasionally. Fold cream, brandy snaps, mandarin oranges and brandy, if you are using it, into the custard. Pour mixture into a container. Cover and freeze until firm.

About 30 minutes before serving, transfer ice cream to the refrigerator.

Serves 6 to 8.

Lime Ice Cream

3 eggs, separated
1/2 cup granulated sugar
Grated zest and juice of 3 limes
2/3 cup sour cream, beaten
1 1/4 cups cream, whipped
Twisted lime slices (for garnish)

Put egg yolks, sugar and lime juice in a bowl and beat until very thick and light. Beat in sour cream. Fold in whipped cream and lime zest. In another bowl, whip egg whites until stiff but not dry. Fold egg whites into lime mixture. Pour the mixture into a container. Cover and freeze until firm.

About 30 minutes before serving, transfer ice cream to the refrigerator. Serve each portion decorated with a twisted lime slice.

Serves 4 to 6.

Lemon Ice Cream

1 3/4 cups evaporated milk, chilled
3/4 cup confectioners’ sugar
1/4 pound cream cheese, softened
Finely grated zest and juice of 2 lemons

Put evaporated milk into a bowl and whip until very light. Whip in sugar. Fold in cheese followed by lemon zest and juice. Spoon into a container. Cover and freeze until firm.

About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with lemon slices and mint sprigs.

Lemon Custard Ice Cream

2/3 cup granulated sugar
2 1/2 cups half-and-half
5 large egg yolks (at room temperature)
Grated zest of 1 large lemon
1/2 cup fresh lemon juice

Combine sugar and half-and-half in a large saucepan and cook over low heat until sugar dissolves, stirring constantly. Set aside.

Beat egg yolks until creamy, then add 1/2 cup of the cream to warm them. Return cream mixture to medium-low heat and stir in the warmed yolks. Cook until the mixture coats the back of a spoon, about 5 minutes.

Remove from heat; stir in the zest and lemon juice. Mix well and allow to cool. Chill.

Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.

Makes about 1 1/2 pints.

Kumquat Ice Cream

3/4 pound kumquats, thinly sliced and seeds removed
1 cup water
3/4 cup granulated sugar
1 1/4 cups heavy cream, whipped
1 piece of candied ginger, finely chopped (optional)

Put kumquats, water and sugar in a saucepan; simmer gently until the fruit is soft. This may take 30 minutes but check occasionally.

Pur?e the fruit with the liquid and let cool. Fold cream into the pur?e with the ginger, if used. Pour into a container, cover and freeze until firm, beating twice at hourly intervals.

About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with twisted strips of orange peel and candied ginger.