Mango Lemon Ice Cream

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Most store bought ice creams can contain as much as 22 grams per half cup. That's more than a 1/3 of the fat that you should have in one day! When you make it at home not only will you cut the fat and keep the creamy, you also invent your own unique flavors.

2 1/2 cups 1-percent milk
1/2 cup half and half
5 egg yolks
1/2 cup powdered sugar
2 teaspoons lemon zest (from two lemons)
1 teaspoon lemon extract
1/4 cup chopped dried unsweetened mango

Place the milk, half and half, powdered sugar, cardamom pods, and lemon zest in a heavy saucepan. Bring to a slow boil over medium high heat. In a large bowl, whisk the egg yolks until very smooth, about 1 minute. Temper the eggs by adding a ½ cup of the milk into the egg mixture while stirring constantly until well combined. Repeat. Add the remaining milk mixture and whisk until smooth.
Return the milk mixture to the saucepan and heat over medium low, stirring constantly with a wooden spoon until the liquid coats the back of a spoon - about 4 to 5 minutes - do not boil. Refrigerate covered for one hour until cool, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.