1 1/2 cups milk
1 1/2 cups heavy cream
1 cup granulated sugar, divided
9 large egg yolks
2 ripe mangoes, peeled and sliced

In a medium heavy-bottom saucepan, combine the milk, cream and 1 tablespoon of the sugar. Bring just to a scald.

Meanwhile, put the remaining sugar (3/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spoon (making sure that you are constantly scraping the spoon across the bottom of the pan), until the custard has thickened slightly and coats the back of the spoon. Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.

Meanwhile, pur? the mangoes in a food processor fitted with the metal blade. Whisk the mango pur? into the cooled custard. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.

Makes about 1 quart. Store for up to 2 weeks in the freezer.