|
Mango
ice cream
Quantity:
4 cups (1 l)
Ingredients
4 egg yolks
2/3 cup (160 ml) of sugar
2 cups (500 ml) of puréed mango
1 tablespoon (15 ml) of freshly pressed lemon juice
125 ml coconut cream
125 ml 35% cream
Preparation
| 1.
|
Whip the egg yolks and the sugar
in the upper part of a double boiler until they are thick and creamy.
Remove from heat and beat for 1 more minute
or until lukewarm. Mix the mango
puré, lemon juice, coconut cream
and the 35% cream in a bowl. |
| 2.
|
Gently incorporate the eggs into the mixture. |
| 3.
|
Pour
into a shallow metallic baking pan. |
| 4.
|
Freeze
until the mixture is half set. |
| 5.
|
Mix
in an electrical blender until smooth, then cover with aluminium foil. |
| 6.
|
Freeze
until ready to serve. |
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