Mango Ice Cream (no Ice Cream Maker Necessary) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Confident Cooking. Ingredients:
4 egg yolks |
2/3 cup confectioners' sugar |
2 cups mango puree |
1 tablespoon fresh lemon juice |
1/2 cup coconut cream |
1/2 cup cream |
Directions:
1. Place egg yolks and confectionersÂ’ sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool.
2. Place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture.
3. Spoon into an 18 X 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen.
4. Transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.
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