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Creamy mamey sapote ice cream is an exotic, naturally sweet frozen Mexican treat. This family-friendly dessert captures the rich, velvety flavor of this beloved tropical fruit.
In a medium saucepan, combine whole milk and heavy cream over medium heat. Stir continuously and heat until steaming, not boiling.
In a separate bowl, whisk the egg yolks with sugar and salt until fully blended and slightly pale.
Slowly pour a bit of the hot milk mixture into the yolks while whisking to temper, then gradually whisk the yolk mixture back into the saucepan.
Cook the custard gently over low heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Avoid letting it boil.
Remove from heat and stir in mamey sapote flesh and vanilla extract. Blend the mixture until completely smooth.
Cool the custard to room temperature, then chill in the refrigerator for at least 4 hours or until very cold.
Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
Transfer to a freezer-safe container, smooth the top, and freeze for at least 2 hours until firm.
