Golden like sunshine, these mangoes were spectacular. Big, fragrant and juicy.
This ice-cream is summery, rich and light – all at the same time! The coconut milk adds a “tropical” feel, and is well married to the mango. Very luscious!
This is my recipe:
MANGO & COCONUT ICE-CREAM
400ml coconut cream or milk. I used canned coconut cream
4 egg yolks
1 cup of white sugar
about 1 cup of mango . I wanted chunks of fruit in the ice-cream, so I used my hands to break up the fruit . I peeled it, and holding the fruit over a bowl to catch all the juices, I squelched it up into a roughly mashed puree. This was an excellent method of ensuring all the flesh was removed from around the stone. It can sometimes be a little hard to remove all the flesh with a knife.
The cream, milk and coconut milk was put into a heavy pan and gently heated. Meanwhile, I whisked together the yolks and the sugar in a bowl.
When the milks had almost reached boiling point, I turned the heat right down and whisked in the yolk/sugar mixture, being sure to whisk all the time as it went in.
The mixture was brought back up to near boiling point again. You can’t boil this kind of custard mixture. The egg kind of scrambles and ruins everything. Go slowly. Use a spoon to taste some of the mixture and test the heat. I think it’s better to err on the side of caution and remove from the heat early rather than go too far. With practice you do get to know when it should come off – honest 🙂
I thoroughly chilled the custard mixture in the fridge.
I set up the Krups ice-cream maker and starting churning the cold custard mixture. When it started to thicken up, I tipped in the mango and continued to churn until it was ready.
This ice-cream does benefit from being taken out of the freezer for a spell until it slightly softens before eating.