Title: Flaming Mango Sauce over Homemade Vanilla Ice Cream
Categories: Dessert Fruit Sauce
Yield: 6 Servings

VANILLA BEAN ICE CREAM

1 c Diced ripe mango 1/4 c Sugar 1/2 c Water 1/4 t Cinnamon 1/2 c Dark rum 1 t Cornstarch mixed together .with 1 teaspoon water 1 qt Vanilla Bean Ice Cream, (recipe follows) OR best .quality store bought 1 Heavy cream 1 c Half and half 2 Vanilla beans 5 lg Egg yolks 1/2 c Granulated sugar

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@compuserve.com Date: 2-Jun-97 10:26 By owner-recipes@listserv.prodigy.com On Behalf Of beadlady on Jun 16, 1997

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