Thursday, July 2, 2009

Mango Ice Cream


4 egg yolks
2/3 c icing sugar
2 c mango puree
1 tbsp lemon juice
1/2 c coconut cream
1/2 cream

  • Place egg yolks and icing sugar in a medium heatproof bowl, Stand over pan of simmering water, beat till eggs are thick and creamy.
  • Remove from heat, continue beating for about 1 min longer or till cool.
  • Place mango puree, juice, coconut cream and cream into a large bowl and mix well.
  • Use a metal spoon , fold in the egg mixture gently.
  • Spoon into a 1 litre capacity rectangular tin.
  • Cover with foil and store in freezer for about 3 hours or till mixture is almost frozen.
  • Transfer to large mixing bowl. Use electric beaters, beat on high speed till smooth. Return mixture to container, cover it with foil and store in freezer for 5 hours or overnight.

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