MANGO COCONUT ICE CREAM

MANGO COCONUT ICE CREAM

Serves: Makes 1 quart

Ingredients:

1 1/4 cups canned mango purée

1 cup well-stirred canned unsweetened coconut milk

1/2 cup heavy cream

1/2 cup whole milk

1/4 teaspoon vanilla extract

2 large egg yolks

1/2 cup sugar

Pinch of salt

Instructions:

Stir together mango purée, coconut milk, cream, whole milk and vanilla in a bowl until combined well.

Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.

Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and 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 allow to harden for at least 6 hours.