Coconut Ice Cream with Fresh Mango from The Great Ice Cream Book by Jon Croft
Bring the milk and cream to the boil. Whisk the sugar and egg yolks together and whisk into the just boiled milk and cream. Return to a gentle heat, stirring constantly, until the custard coats the...
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Cooking tools:
- Ice cream maker
- Freezer
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Wooden spoon
- Can opener
Ingredients
- 8 egg yolks
- toasted dessicated coconut for garnish
- 8 mangoes
- 1 pint (575 ml.) milk
- 11 oz. (300 g.) castor sugar
- 1 x 15 oz. (425 g.) tin Cream of Coconut
- 1 pint (575 ml.) cream
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