Make the custard. In a bowl, beat the egg yolks and sugar.
Scald (do NOT boil!) the milk and cream together.
Slowly pour half a cup of the hot milk/cream mixture into the egg yolk/sugar mixture, stirring as you pour. This is to temper the eggs so that they don’t “cook” in ribbons. When the mixture is smooth, slowly pour it into the remaining milk/cream mixture. Cook gently, stirring, until the mixture thickens a bit and coats the back of a spoon. Do NOT overcook and do NOT subject to high heat because if you do, the milk and cream solids will curdle.
Strain the custard into a container. Cool.
Cut two mangoes, scoop out the flesh, dice and puree in a blender or food processor. Stir into the cooled custard. Cover. Chill for several hours. Keep the remaining two whole mangoes in the fridge as well.
When the custard is well chilled, process in the ice cream maker per manufacturer’s directions.
Meanwhile, cut the chilled whole mangoes and cut the flesh into quarter-inch squares or just roughly chop. Return to the fridge until needed.
Five minutes before the ice cream processing is up and with the motor still running, add the mango bits spoonful by spoonful. Complete the processing time then turn off the machine.
Serve at once (soft serve stage — like a sundae, really). For a firmer ice cream, transfer to a covered container and freeze for a couple of hours or overnight.
Scoop the ice cream. Serve in cones or in cups. This chunky mango ice cream is delicious without the trimmings. But, if you like eye candy and contrast in colors and textures, you can serve it the way I did — with mango slices (you can use peaches too), whipped cream, maraschino cherries and toasted coconut flakes.