Mango Ice Cream

1 mango
1 tablespoon lemon juice
2 teaspoon cornstarch
1/3 cup sugar
1 1/2 cup half & half
1 egg yolk; beaten
2 tablespoon light corn syrup

P eel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.