Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Diced ripe mango
1/4 c Sugar
1/2 c Water
1/4 ts Cinnamon
1/2 c Dark rum
1 ts Cornstarch mixed together
.with 1 teaspoon water
1 qt Vanilla Bean Ice Cream,
(recipe follows) OR best
.quality store bought

-------------------VANILLA BEAN ICE CREAM------------------------
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

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