Mango coconut ice cream recipe

Mango Coconut Ice Cream recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Mango coconut ice cream recipe, recipe Rating: 4.6
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Ingredients

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
240 ml	milk
2 medium	eggs, yolks only
70 g	sugar

Instructions

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.

Preparation time:
ca. 4 hrs 45 min
Resting time:
ca. 12 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a