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1
3
⁄4 cups half-and-half
1 cup sugar
1
⁄8 teaspoon salt
1
⁄8 teaspoon nutmeg, if desired
1
3
⁄4 cups buttermilk
1 teaspoon vanilla
cups (2 medium) diced
ripe mangoes
In medium saucepan, combine half-and-half, sugar, salt, and nutmeg, if desired. Heat
over medium-low heat until very hot but not boiling, stirring constantly. Transfer
half-and-half mixture to medium bowl; stir in buttermilk and vanilla. Cover; refrigerate
at least 4 hours to overnight.
Add mangoes to dessert maker. Pour ice cream mixture into dessert maker; turn on Mix
and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve
immediately or dispense into chilled container, cover, and freeze.
Yield: 14 servings (
1
⁄2 cup per serving).
Per Serving: About 120 cal, 2 g pro, 21 g carb, 4 g total fat, 2.5 g sat fat,
10 mg chol, 65 mg sod.
MANGO BUTTERMILK ICE CREAM
2–2
1
⁄2