Sign up Now | Forgot your Password?
 
 Advanced Search
 
 
Back to List
Add to Cookbook Send to a Friend Print Recipe
Rate this Recipe:

Mango Ice Cream

 
4  egg yolks 
2/3  cup confectioners' sugar 
2  cups mango puree 
1  tablespoon fresh lemon juice 
1/2  cup coconut cream 
1/2  cup cream 

1. Place egg yolks and confectioners’ sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool.
2.Place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture. Spoon into an 18 X 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen. Transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.