Mango and Coconut Ice Cream
This is a recipe I tried out from Sanjeev Kapoor's Party Cooking Book. Turned out delicious but with a little zilch. The ice cream turned out to be a little icy. I believe this could be solved if you use full cream milk instead of low fat or normal milk which the book suggests.
2 Med ripe mangoes
1 cup Coconut Milk
2 tbsp Grated Coconut
2 tsp Lemon Juice
1 cup Full Cream Milk
3 tbsp Cornflour
1/2 cup Sugar
1/4 tsp Salt
2 Egg Whites
1/2 Cup Cream
Mix the coconut milk and 1/2 qty of full cream milk in a saucepan
mix cornflour, sugar and salt with the remaining full cream milk and add to the saucepan.
cook over low heat, stirring continuously till the mixture is thick. You should be able to see a layer form on the back of your spoon when you lift your spoon
Stir in the grated coconut into the saucepan and set aside to cool. This will take about 5 mins.
Meanwhile, Peel Mangoes and puree the pulp with lemon juice in a blender.
Add this to the saucepan once it is cool.
Pour this mixture into an airtight container and keep in the freezer till it is half frozen. Depending on the temperature in your freezer, this should be around 2-4 hrs.
Check once in a while to make sure you do not freeze this completely.
Once you are ready with your half frozen mango mixture,
beat the egg whites till they form soft peaks and beat the cream separately till thick.
Transfer the half frozen mango mixture to a bowl and fold in the ehh whites followed by the cream until you get a smooth mixture.
pour it back into the air tight container and freeze for a further 3 hours.
Remove from the freezer and beat tis mixture till it is smooth again.
Return to freezer.
Your mango and coconut ice cream will be ready by the next 6 hrs at most.
This is a recipe I tried out from Sanjeev Kapoor's Party Cooking Book. Turned out delicious but with a little zilch. The ice cream turned out to be a little icy. I believe this could be solved if you use full cream milk instead of low fat or normal milk which the book suggests.
1 cup Coconut Milk
2 tbsp Grated Coconut
2 tsp Lemon Juice
1 cup Full Cream Milk
3 tbsp Cornflour
1/2 cup Sugar
1/4 tsp Salt
2 Egg Whites
1/2 Cup Cream
Mix the coconut milk and 1/2 qty of full cream milk in a saucepan
mix cornflour, sugar and salt with the remaining full cream milk and add to the saucepan.
cook over low heat, stirring continuously till the mixture is thick. You should be able to see a layer form on the back of your spoon when you lift your spoon
Stir in the grated coconut into the saucepan and set aside to cool. This will take about 5 mins.
Meanwhile, Peel Mangoes and puree the pulp with lemon juice in a blender.
Add this to the saucepan once it is cool.
Pour this mixture into an airtight container and keep in the freezer till it is half frozen. Depending on the temperature in your freezer, this should be around 2-4 hrs.
Check once in a while to make sure you do not freeze this completely.
Once you are ready with your half frozen mango mixture,
beat the egg whites till they form soft peaks and beat the cream separately till thick.
Transfer the half frozen mango mixture to a bowl and fold in the ehh whites followed by the cream until you get a smooth mixture.
pour it back into the air tight container and freeze for a further 3 hours.
Remove from the freezer and beat tis mixture till it is smooth again.
Return to freezer.
Your mango and coconut ice cream will be ready by the next 6 hrs at most.
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