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Mango Ice Cream

ID: 50   Assorted  
1 tbsp. flour
1 cup brown sugar
2 cups scalded milk
2 egg yolks, slightly beaten
2 cups heavy cream
1/4 tsp. salt
2 cups ripe mango pulp

Mix flour and sugar; gradually add milk; cook 8 minutes. Add egg yolks, cook 2 minutes more, cool.

Stir in cream, salt, and mango pulp. Freeze in refrigerator, or with an ice cream freezer using 3 parts ice to 1 of salt.

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