Strawberry Mango Ice Cream Pie Recipe by Barry

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Servings: 12

Ingredients

2 cups graham wafer crumbs
1/2 cup melted butter
3 tablespoons sugar
Press
into the bottom of the pan. Bake for 10 minutes at
325 degrees F. Set aside to cool.
Whip
to soft peaks
1 cup whipping cream
2
rounded tsp icing sugar
1
tsp vanilla extract
Set aside.
In
the bowl of a stand mixer with the whisk attachment in place, add
9
extra large egg yolks
1/3
cup sugar
Whisk
at high speed until light, foamy and
pale yellow in color, about 5 minute.
Slowly whisk in:
Two
10 ounce cans of sweetened condensed milk
2 tbsp lemon juice
2 peeled and pureed very ripe mangoes
2 tsp vanilla extract
Gently
fold in the previously whipped cream. Pour into the prepared pie crust. Over the surface of the pie sprinkle:
1 large ripe mango, diced small
Freeze
overnight. Top with Strawberry Compote and freeze again. Garnish with whipped cream and fresh strawberries before serving.
Strawberry Compote
3 cups strawberries, cut in quarters
1/3 cup sugar
1/4 cup water
Simmer together for a few minutes until the strawberries soften and the liquid reduces by about half.
Mix together:
1 ounce cold water
1 rounded tbsp corn starch

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