MANGO ICE CREAM

      Title: MANGO ICE CREAM - WHNP81A
  Categories: Ice cream, Frozen
       Yield: 6 Servings
  
  
         1    Mango
         1 tb Lemon juice
         2 ts Cornstarch
       1/3 c  Sugar
     1 1/2 c  Half and half
         1    Egg yolk; beaten
         2 tb Light corn syrup
   
   Peel mango.  Cut pulp from seed; discard seed.  In blender or food
   processor fitted with metal blade, puree mango pulp with lemon juice.
   In medium saucepan, combine cornstarch and sugar. Stir in half and
   half, beaten egg yolk and corn syrup.  Cook and stir over medium heat
   until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
   into ice cream canister. Freeze in ice cream maker according to
   manufacturer's directions.  Makes about 1 quart. Per Serving:  131
   calories - 2 g. protein - 19 g. carb. - 6 g. fat ~ 43 mg. chol. - 56
   mg. calcium.
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