Mango Coconut Ice Cream

1. 1

   Stir together mango puree, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.

2. 2

   Bring milk just to a boil in a 2- to 3-quart heavy saucepan.

3. 3

   Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking.

4. 4

   Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175F on thermometer, 2 to 3 minutes.

5. 5

   Remove from heat, then stir in mango mixture until combined well.

6. 6

   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.

7. 7

   Chill custard, covered, until very cold, about 4 hours.

8. 8

   Freeze custard in ice cream maker.

9. 9

   Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

* Per serving · 4 servings · Values may vary.