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Ancho Food Cupcakes with Mango Ice Cream Pt 1

Make Ancho Chile Devil's Food Cupcakes with Mango Ice Cream Pt 1 at home with Egg Yolks, Granulated Sugar Divided, Milk, Heavy Cream, and Ripe Mangoes. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 9
• 1 cup
• 1 1/2 cup
• 1 1/2 cup
• 2
• 1 1/2 cup
• 1 tsp
• 1/4 tsp
• 1/2 tsp
• 1/2 cup
• 3 tbsp
• 1/4 tsp
• 10 tbsp
• 1 1/2 cup
• 3
• 1/2 cup
• 1/2 cup
• 1 tsp
• 8 oz
• 1 cup
• 2 oz
• Fresh Mango Slices

Method (preview)

1. 1

   DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking, cooling, chilling and freezing times. (Allow the ice cream to freeze overnight.) Recipe From

2. 2

   Make the mango ice cream base

3. 3

   1.In a medium bowl, whisk together the egg yolks and 3/4 cup of the sugar until blended.

4. 4

   In a heavy, large non-corrosive saucepan, bring the milk, cream and 1 tablespoon of the remaining sugar to a gentle boil.

5. 5

   Remove the saucepan from the heat.

6. 6

   Gradually whisk about 1 cup of the hot milk and cream mixture into the beaten egg yolks until blended.

7. 7

   Return this mixture to the saucepan.

8. 8

   Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly.

9. 9

   Do not let the custard come to a boil.

10. 10

    Remove the custard from the heat and strain through a sieve into a stainless steel bowl.

11. 11

    Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool.

12. 12

    Remove the bowl of custard from the bowl of ice water.

13. 13

    Cover the surface of the custard with plastic and refrigerate for at least 6 hours or overnight, until very cold.

14. 14

    Peel the mangoes and cut the flesh away from the seeds.

15. 15

    Put the fruit and the remaining 3 tablespoons of sugar into the bowl of a food processor, fitted with the metal chopping blade, and purée until smooth.

16. 16

    Store in the refrigerator until ready to use.

17. 17

    Freeze the mango ice cream

18. 18

    Scrape the chilled ice cream base mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions, adding the chilled mango purée for the final minute of churning.