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1. Peel and dice the mangoes and halve and pit the apricots. Combine them in a small saucepan with the powdered sugar, lemon juice, and turmeric. Cook over medium heat, stirring occasionally, for 10–12 minutes until the fruit is very soft and jammy.
2 piece Ripe mango,
4 piece Ripe apricots,
3 tbsp Powdered sugar,
1 tbsp Fresh lemon juice,
1 pinch Turmeric
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2. Transfer the fruit mixture to a blender and blitz until completely smooth. Pass through a fine-mesh sieve for a silky purée. Taste and adjust sweetness if needed. Cover and refrigerate until cold, at least 1 hour.
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3. Split the vanilla bean lengthwise and scrape out the seeds. Combine the heavy cream, whole milk, half the granulated sugar, vanilla bean pod, and seeds in a medium saucepan. Heat over medium heat, stirring, until the mixture just begins to steam and small bubbles appear around the edges (do not boil). Remove from heat.
2 cup Heavy cream,
1 cup Whole milk,
0.4 cup Granulated sugar,
1 piece Vanilla bean
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4. In a bowl, whisk the egg yolks with the remaining granulated sugar and salt until pale and slightly thickened, about 2 minutes. Slowly pour the warm cream mixture into the yolks in a thin stream, whisking constantly to temper (do not scramble the yolks).
0.4 cup Granulated sugar,
5 piece Egg yolks,
0.2 tsp Salt
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5. Return the custard to the saucepan over medium-low heat. Stir constantly with a heatproof spatula until the mixture thickens enough to coat the back of the spoon and reaches 77–80°C (170–176°F), about 6–8 minutes. Do not boil.
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6. Remove the vanilla bean pod and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir until cooled to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
1 tsp Pure vanilla extract
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7. Churn the cold vanilla custard in your ice cream maker according to the manufacturer's instructions, until it reaches a thick, soft-serve consistency, usually 20–25 minutes.
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8. Spoon one-third of the churned ice cream into a freezer-safe container. Drizzle over one-third of the cold mango-apricot purée in a thick swoosh. Repeat the layering twice more, finishing with a generous drizzle of purée on top. Using a butter knife or skewer, swirl the purée through the ice cream with 3–4 gentle figure-eight motions — do not over-mix. The goal is distinct, bright golden-orange ribbons through the white vanilla base, evoking the vivid yolk of a fried egg.
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9. Smooth the top, press a piece of parchment paper directly onto the surface, and seal with a lid. Freeze for at least 4 hours until firm. To serve, scoop into bowls — each scoop will reveal bright, sunny mango swirls through creamy vanilla, just like a fried egg.
