Step 1

Mix milk, heavy cream and corn syrup in a pan.

Step 2

Heat it on low flame.

Step 3

Remove from heat once scalded (Boiled).

Step 4

Whisk egg yolks and sugar with a whisk till it is light and creamy.

Step 5

Pour milk and cream mixture that we heated in the egg yolk slowly and keep whisking while pouring.

Step 6

Heat this mixture on very low flame till the custard thickens.

Step 7

Keep stirring throughout.

Step 8

Do not over cook, otherwise the eggs will curdle.

Step 9

Remove the pan from heat and cool the custard.

Step 10

Add the vanilla extract and mango puree and mix well.

Step 11

Refrigerate this mixture for 12-18 hours.

Step 12

Pour this mixture in the freezed bowl of ice cream maker and churn as per instruction.

Step 13

Transfer the churned ice cream in a chilled shallow container and freeze for another 2-3 hours.

Step 14

Scoop and serve.