Robin DuPree Recipe

Mango Coconut Ice Cream

By Robin DuPree robdupree


Recipe Rating:
 1 Rating

Robin's Story

I made this recipe as a spin-off to the Prunes and Caraway Ice Cream that I posted from one of my cherished recipe books. This is my own version of Mango Ice cream, and my son and I loved it.

Ingredients

20 oz
half and half
2 can(s)
of coconut milk (14.333 oz)
1-2
cinnamon sticks
2
large mangos, or approximately 1lb of mango flesh
1 c
vodka
1 3/4 c
sugar
10
large egg yolks
2 tsp
vanilla
2 tsp
ground ginger
1 tsp
paprika
1 tsp
chili powder

Directions Step-By-Step

1
Bring half n half and coconut milk with the cinnamon sticks just to a boil in a saucepan, then remove from heat and let steep, uncovered, 30 minutes.
2
While the cinnamon steeps, simmer mangos, vodka, and 1/2 cup sugar in a 1 quart sauce pan, partially covered, until mangos are tender, about 15 minutes. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth. Whisk together yolks and remaining sugar in a bowl, then add half-and-half and coconut mixture( do not strain) in a stream, whisking.
3
Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes, immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in mango puree with vanilla, ginger, paprika, and chili pepper. Chill with a plastic wrap cover, stirring occasionally, for approximately 1 1/2 hours. This step is important since you do not want ice crystals to form in the ice cream during preparation, so this means that the mixture should be completely cooled.
4
Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open containers during this process to prevent ice crystals from forming.

About this Recipe



  • Comments

  • 1-5 of 8
  • user
    Elaine Wolfson TruffleCream - Aug 13, 2012
    Wow, this looks awesome! Since you appear to be a very experienced cook, I have the following questions:

    1.) My daughter and granddaughter must be gluten free and also dairy free. I realize that without the half and half this recipe is no longer "ice cream". Do you believe an equal amount of coconut milk could be substituted (or perhaps a smaller quantity of coconut milk, as I realize it is thinner than half and half)? How about some cream of coconut instead of the half and half (I also realize it's a lot sweeter than coconut milk, and the sugar would have to be decreased)?

    2.) In my home we are a bunch of sissies, and don't eat spicy food. Can you suggest a substitute for the chili pepper, or do you believe simply omitting it would leave the flavor lacking?

    Sorry for these difficult questions, but we are quite a bunch in my house. Thank you.
  • user
    Robin DuPree robdupree - Aug 13, 2012
    I would not use the cream of coconut since it is a very sweet and condensed substance, so I would use the coconut milk as a substitution. It still has a texture that is creamy like half n half, and by adding another 20 ounces, it should not harm the recipe. Also, the chili pepper does not make it spicy at all...
  • user
    Robin DuPree robdupree - Aug 13, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Elaine Wolfson TruffleCream - Aug 13, 2012
    Thank you!
  • user
    Robin DuPree robdupree - Aug 13, 2012
    P.S. I used Chili(Powder).