Real Mango Ice Cream

Whisk together 4 eggs and ¼ cup sugar in a heatproof bowl until pale and frothy.

Heat 2 cups milk in a saucepan over medium heat until it reaches a gentle simmer, stirring occasionally.

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.

Return the milk and egg mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon, approximately 8-10 minutes.

Remove from heat and stir in the remaining ½ cup sugar and vanilla extract until fully dissolved.

Strain the custard through a fine sieve into a bowl to remove any lumps, then set aside to cool completely.

Fold the 1 cup mango pulp into the cooled custard until evenly combined.

Transfer the mango mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20-25 minutes.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or overnight until firm.