Guest Author - Terri Perkins Fulton

For me it doesn't have to be summer to eat ice cream. I can curl up with a carton of my favorite in any season. But climate does play a big role in the development of traditional foods, and that's probably why creams and ices are so popular in Mexico where temperatures hover around the summer end of the thermometer much of the time.

Lately, I've rediscovered not only the sheer pleasure of homemade ice cream but also the machines that make it. No longer do we have to slave for what seems like hours and shake the cramps out of our arms to achieve ice cream satisfaction. These days we simply plug in a machine and let it do the work. And we can set that machine up on the kitchen counter to work its magic any time of year.

Mexican-Style Custard Ice Cream with Mango and Rum

Serves 8

1-quart half-and-half
1 1/2 cups sugar
2 inches cinnamon stick
10 large egg yolks
1-teaspoon vanilla extract

1 to 1 1/2 cups fresh mango, peeled and chopped
2 tablespoons dark rum

Combine the milk, sugar and cinnamon stick in a large, heavy, saucepan. Bring to boil, stirring frequently, then cover and simmer over medium-low heat for 10 minutes. Remove from heat.

Beat the egg yolks until runny. Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk in the saucepan. Return the pan to medium-low heat and cook, stirring constantly until the custard has thickened enough to coat a wooden spoon, about 7-10 minutes or to 185-190 degrees. Do not boil or the eggs will curdle. Immediately strain into a bowl, stir in the vanilla and cool to room temperature, or if you have time, cover and chill for about one and a half to two hours. (Chilling will lessen the time the ice cream needs to be processed in the ice cream maker.)

Scrape the custard into the canister of your ice cream maker and freeze according to the manufacturer's directions. When the ice cream is done, stir in the chopped fruit and rum.
Serve immediately, or place in the freezer to firm up slightly.

Note - This recipe is adapted from Authentic Mexican, by Rick Bayless.