Mango Rosemary Ice Cream

Here's the original recipe from blog delementals. What I did to match my cupboard nd needs was this:
Substituted 1:1 heavy cream for milk.
Halved the brown sugar dose.
Used vanilla extract for "vanilla"
Did not have and did not use Ginger.
Everything else the same. All in all, tasty, less sugary, less fatty ice cream. Same delicious taste... I hope!

Ingredients:

1 Mango, peeled and seeded
1 cup Milk
1 cup Heavy Cream
1/2 cup Brown Sugar
1 tsp Fresh Rosemary; very finely minced
1 tsp Vanilla
1/2 tsp Ground Ginger
1/4 tsp Kosher Salt
Method:

In a blender, puree rosemary and mango together – scrape sides if neccessary
Add Milk, sugar, vanilla, ginger, and salt and blend until sugar is dissolved
Add the cream and pulse on low until just combined
Freeze in an Ice Cream Maker