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Ingredients

• 9 lrg Egg yolks
• 1 c. Granulated sugar, divided
• 1 1/2 c. Lowfat milk
• 1 1/2 c. Heavy cream
• 2 x Ripe mangoes
• 1 1/2 c. Cake flour (not self-rising)
• 1 tsp Baking soda
• 1/4 tsp Baking pwdr
• 1/2 tsp Salt
• 1/2 c. Unsweetened, nonalkalized cocoa pwdr
• 3 Tbsp. Ancho chile pwdr (See Note)
• 1/4 tsp Cayenne pepper
• 10 Tbsp. Unsalted butter, at room temperature
• 1 1/2 c. Granulated sugar
• 3 lrg Large eggs
• 1/2 c. Buttermilk
• 1/2 c. Warm coffee
• 1 tsp Vanilla extract
• 8 ounce Semi-sweet chocolate, finely minced
• 1 c. Heavy cream
• 2 ounce Minced macadamia nuts, lightly toasted
•     Fresh mango slices

Description

DIFFICULTY:** PREPARATION: 1 1/2 Hrs Plus Baking, Cooling, Chilling And Freezing Times. (Allow The Ice Cream To Freeze Overnight.) Recipe Chocolatier Magazine Special Equipment:…

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