Caramelized Mango Ice Cream (Adapted from Food and Paper who adapted it from Roy Finamore's Tasty: Get Great Food on the Table Every Day)
For the caramelized mango:
1/2 cup sugar
2 mangoes, peeled, pitted and cut into large dice
For the mango ice cream:
3 ripe mangoes, peeled, pitted, and coarsely chopped
1/3 cup sugar
1 tablespoon molasses
pinch of coarse salt
1 cup heavy cream
1 cup milk
Splash of dark rum
1. For the caramelized mango: Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Cook, stirring, just until the caramel dissolves. Scrape the caramelized mango into a bowl, cover, and chill thoroughly.
2. For the mango ice cream: Process the mangoes in a food processor until you’ve made a smooth puree. Add the lime juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the puree out a bowl, whisk in the cream and milk, cover, and refrigerate for at least 4 hours.
3. Freeze the ice cream base according to the instructions for your ice cream maker. When it’s just about frozen, add the caramelized mango and rum. Continue to freeze until ice cream is firm. Transfer to a container with a lid, and let the ice cream come together in the freezer for at least 2 hours before serving.