Cook the Book: Mango Upside Down Cake with Basil Ice Cream

Ingredients

• For the Mango Upside-Down Cake:
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup packed light brown sugar
• Two 1-pound firm-ripe mangoes, peeled, pitted, and cut into 1/2 inch slices
• 1 1/2 cups all-purpose flour
• 3 tablespoons cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 cup plus 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, separated
• 2/3 cup buttermilk
• For the Basil Ice Cream:
• 2 cups packed fresh basil leaves
• 1/2 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, halved lengthwise
• 8 large egg yolks
• Pinch of salt

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