Mango And Coconut Ice Cream

1. 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. 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.

* Per serving · 4 servings · Values may vary.