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MANGO ICE CREAM

4 ripe mangos, peeled and sliced
1/4 cup lemon juice
1 1/2 cups sugar
4 egg yolks, beaten
6 cups half-and-half
1/4 teaspoon almond extract

Combine mango and lemon juice in the container of an electric
blender or food processor; process until smooth.

Combine mango puree, sugar, and egg yolks in a bowl; stir well.
Add remaining ingredients; stir well. Pour mixture into freezer
can of a 1-gallon electric or hand-turned freezer. Freeze according
to manufacturer's instructions. Let ice cream ripen 1 hour. Yield:
1 gallon.

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