Mango And Coconut Ice Cream – a delicious recipe with heavy cream, milk, egg yolks, granulated sugar, coconut, mangoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, bring cream and milk to a boil. Remove from heat and set aside. Whisk egg yolks with sugar until light and fluffy then gradually whisk in cream mixture until smooth. Transfer to a clean saucepan and cook, stirring, over low heat for 8-10 mins until the custard thickens and coats the back of a spoon. Add coconut extract then cover surface with plastic wrap and let cool to room temperature. Chill until very cold.
2
Pour the custard into an ice cream maker. Churn, according to manufacturer's instructions, or freeze in a container, for 2-3 hrs until slush, stirring with a fork every hour. Fold chopped mango into ice cream and transfer to a loaf tin. Swirl mango puree into ice cream, cover and freeze.
856
kcal
Calories
68
g
Fat
41
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups heavy cream, 1 cup milk, 5 None egg yolks, 1/2 cup granulated sugar, and more.
Yes, Mango And Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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