Gingered Mango-Peach Ice Cream

I've spent the past two days with my two amazing sisters-in-law and their kids. (We had a weekend that included daddies as well, but now we're on our own.) My kids have been soaking in cousin time and have been enjoying themselves immensely in spite of being sleep deprived and somewhat prone to sudden shrieks or fits of tears.

When I get a chance to upload some photos, I'll have to tell you all about our adventures with dinosaurs, assorted parks, and scoping out architectural styles in the new community where Lindsee lives.

In the meantime, have a go at a homemade ice cream that we enjoyed tonight. I found a recipe online for mango ice cream, then added a few elements to come up with something we all loved. Here's the recipe as we made it:

Gingered Mango-Peach Ice Cream

• 3 cups very ripe mango, peeled and diced
• 1 cup very ripe peach, peeled and diced
• 2 T. fresh lime juice
• 1/2 cup granulated sugar
• 2 cups milk (we used lowfat)
• 5 egg yolks
• 1 cup granulated sugar (this is not a repeat)
• 1 cup whipping cream
• 1/8 tsp. nutmeg
  
• 1/4 cup diced candied or crystallized ginger, OR 1/8 tsp. powdered ginger

Dice fruits and put in a non-metallic bowl. Add lime juice and 1/2 cup sugar. Cover and refrigerate for at least one hour.

Whisk together egg yolks and 1 cup sugar. In a 2 quart sauce pan, heat the milk to scalding. Pour into egg yolk mixture slowly, while whisking. Return to sauce pan and heat about three minutes more, stirring constantly, until it coats the back of the spoon. Do not boil. Strain (if you aren't lazy like I am) and allow to cool to room temp in a bowl.

Add the fruit mixture and the cream to the custard. Add the spices and chill for 2 hours. Churn in an ice cream maker. Try not to eat the entire 1 1/2 quarts all by yourself.