Ingredients

  • 1 ¼ cups mango purée, Ratna brand
  • 175 milliliters coconut milk, unsweetened
  • 120 milliliters whipping cream
  • 2 tablespoons corn syrup 40g?
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla
  • 235 milliliters milk
  • 2 large egg yolks
  • 100 grams sugar, caster

Directions

1. Stir together mango purée, coconut milk, cream, corn syrup, lemon juice and vanilla until combined well.
2. Bring milk just to a boil. Whisk together yolks, sugar and pinch of salt in bowl, then add hot milk in a stream, whisking. Pour custard back into clean saucepan and cook until spoon coating consistency. Remove from heat and stir in mango mixture. Sieve into a bowl. Discard solids and cool to room temperature. Chill custard, covered, until very cold, about 4 hours.
3. Freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
4. Ice cream can be made 3 days ahead.

Notes
Serving Ideas:Original makes 1 1/2 Qts, 8 servings.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadMango Coconut Ice Cream. To import, drag image to your MacGourmet recipe box.