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Mango Coconut Ice Cream

Source of Recipe


From "The Best of Gourmet -- 20th Anniversary Edition"






List of Ingredients



• 1-1/4 cups canned mango purée
  
• 3/4 cup well-stirred canned unsweetened coconut milk
  
• 1/2 cup heavy cream
  
• 2 Tbsp light corn syrup
  
• 1 Tbsp fresh lemon juice
  
• 1/4 tsp vanilla
  
• 1 cup whole milk
  
• 2 large egg yolks
  
• 1/2 cup sugar
  






Instructions



1. Stir together mango purée, coconut milk, cream, corn syrup, lemon juice and vanilla in a bowl until combined well.
   
   
2. 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.
   
   
3. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
   
   Makes about 1-1/2 quarts.