Coconut and Mango Ice cream

Prep time: 15 mins
Cooking time: 7 - 8 hours (freezing time)

Ingredients

475ml double cream
120ml Blue Dragon Coconut Milk
4 large eggs
7 tbsp caster sugar
1 tsp vanilla essence
2 x 400g tins Blue Dragon Mango Slices in Syrup

Serves: 4 - 5

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Coconut and Mango Ice cream

A rich and fruity ice cream.

Preparation:

Pour the cream and Coconut Milk into a pan and heat gently, stirring frequently, until the mixture starts to simmer.
Put the eggs, sugar and vanilla essence in a large bowl. Using an electric whisk, blend until the mixture is very light and fluffy.
Then pour this into the pan with the cream mixture, simmer and continue to whisk until the mixture thickens.
Remove from the heat and cool. Puree the Mango and add to the custard mixture. Whisk until combined with the custard and chill in the refrigerator until it's completely cold.
Pour the mixture into a plastic tub or freeze-proof container. Freeze for 4 hours, beating two or three times at hourly intervals with a fork to break up the ice crystals. Alternatively, use an ice cream machine.
About 30 minutes before serving, transfer the container to the refrigerator so that the ice cream can soften slightly. Serve in scoops.

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Reviews for Coconut and Mango Ice cream

LouiseB 18 March 2011

This Ice cream was so nice! Really creamy and it was so easy to make. If you make it in an ice cream machine it's so much quicker as well. I would definately make this again!

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