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Tuesday, September 23, 2008

Mango Coconut Milk Ice Cream

It's now fall as of yesterday but my interest in ice cream continues even as the sun fades sooner.

The mango flavor hits you the moment the ice cream enters your mouth, then the coconut flavor comes through, coating everything with the hearty coconut milk flavor. Exactly the reason this would make a really perfect ending to a spicy Tai meal!

This is not my creamiest ice cream I've concocted; the blended mango- while pureed smooth- allows for the tiniest ice crystals to form (similar to a sherbert but on a much less scale). The coconut milk does add a layer of heaviness that I wasn't expecting; you could cut the coconut milk in half in you prefer. Try to choose a ripe mango- one that is soft and juicy; I do give directions on what to do if your mango is hard.

Enjoy the fall weather with this pretty mango ice cream, it will give you a reason to make a spicy dish and to be fat and happy!

Mango Coconut Milk Ice Cream
1 cup cream
1/2 cup half and half
1/2 cup milk
1/2 can of coconut milk (1 cup)
1 mango, peeled and cut off the core in large pieces
2 eggs
1/2 cup sugar

mango was hard, had to steep the mango in the milk, then blend it with sugar.

Add all the milk in a pot along with 1/4 cup sugar. If your mango is hard, add it to the cream. Bring just to below a boil, turn off heat, place a cover on and let steep for about 15 minutes. Remove the mango from the milk, place in the blender and puree until smooth, cool. If your mango is quite soft, skip adding it to the cream and go straight to the blender step.

While the milk is warming, whisk together the yolks and 1/4 cup sugar until the yolks turn a fluffy pale yellow. Now, temper the eggs by add a cup of the warm cream to the eggs, one at a time. You're bringing the eggs up the the temperature of the cream slowly to avoid scrambling the eggs.

Once you've tempered the eggs, add them to the pot and turn the heat on to medium low. Stir until the the liquid starts to thicken and coats the back of a wooden spoon (if you run your finger across the back of a spoon you can see a line drawn through the custard.) Do not boil though.

Now cool the cream by placing in bowl (or simply use the pan its in) and then place that in a larger bowl of ice and water to cool. Stir often. Once the cream is cool, add to your ice cream maker along with the mango puree and follow the manufacturers instructions.

1 comment:

  1. Monique help-please create a recipe for cajun chicken? Thanks!



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