Flaming mango sauce over homemade vanilla ice cream

6 Servings

Ingredients

Quantity Ingredient
1 cup Diced ripe mango
¼ cup Sugar
½ cup Water
¼ teaspoon Cinnamon
½ cup Dark rum
1 teaspoon Cornstarch mixed together
.with 1 teaspoon water
1 quart Vanilla Bean Ice Cream,
(recipe follows) OR best
.quality store bought
1 Heavy cream
1 cup Half and half
2 Vanilla beans
5 larges Egg yolks
½ cup Granulated sugar

Directions

VANILLA BEAN ICE CREAM

In a medium skillet, combine the mango, sugar, water, and cinnamon.

Over medium high heat, bring the liquid to a boil. Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly. In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens. Transfer the sauce to a heatproof bowl. Bring the mango sauce and the pan of warm rum to the table and spoon ice cream into six individual bowls.

Light the rum in the pan and pour it, still flaming, into the mango sauce. Spoon some of the mango sauce over each dish of ice cream.

Yield: 6 servings

VANILLA ICE CREAM In a medium heavy sauce pan, combine the cream and the half and half. Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods. Bring the mixture to a boil, then remove from the heat. In a large bowl, whisk together the egg yolks and sugar until thickened and pale. Pour in the hot cream mixture and stir until well combined. Strain into a large container and refrigerate until cold. Wash and dry the vanilla pods and reserve for another use. When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze according to the manufacturers instructions. Yield: 3 cups From: Abra Bennett 72734.3136@... Date: 2-Jun-97 10:26

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