Mango Coconut Ice Cream

I'm a big ice cream fanatic and mango is my all-time favorite fruit flavor. Given that, my expectation is quite high for this flavor and unfortunately, most of what I have tried in commercial parlors have disappointed me greatly. Usually either too much fruit or ice, and almost always artificial tasting. The best homemade mango ice cream I've ever had was from a small bakery in Berkeley, CA where my relatives lives and I would used to buy buckets at a time during summer visits. A perfect balance of juicy fruit and fresh cream. I was devastated when they abruptly closed! When I finally bought my long-time fantasy kitchen item, a Krups ice cream maker, there was no question what my first batch of ice cream would be.

Ingredients:

• • 1 1/4 cups fresh or canned mango purée
  • 3/4 cup well-stirred canned unsweetened coconut milk
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 cup whole milk
  • 2 large egg yolks
  • 1/2 cup sugar
  • 
    
  • Special equipment: an instant-read thermometer; an ice cream maker

Preparation:

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, 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 and put in freezer to harden, at least 12 hours.

Source: epicurious.com

Dan's Tip: For an extra zap of sweetness, add half teaspoon of maple syrup along with the corn syrup. Well worth it!