Mango coconut ice cream recipe
Mango Coconut Ice Cream recipe
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|300 g||mango purée|
|180 ml||coconut milk, unsweetened|
|120 ml||whipping cream|
|2 tbsp||corn syrup|
|1 tbsp||lemon juice|
|¼ tsp||vanilla extract|
|2 medium||eggs, yolks only|
In a bowl, stir together the mango purée, coconut milk, cream, corn syrup, lemon juice and vanilla until combined well.
Pour milk into a saucepan and bring just to a boil.
Whisk together yolks and sugar. Then add hot milk in a stream, whilst whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon for 2-3 minutes.
Remove from heat, then stir in mango mixture until combined well.
Pour custard through a sieve into a large bowl, discarding solids, and leave to cool to room temperature, stirring occasionally.
Chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Freeze for at least 12 hours before serving.
ca. 4 hrs 45 min
ca. 12 hrs
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