Mango-Coconut-Saffron Ice Cream (No Egg)

Name: Mango-Coconut-Saffron Ice Cream (No Egg)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 quart, 8-10 serving(s)
Ingredients: 12 ounces heavy cream; 1/2 cup sugar; 3/4-1 cup mango pulp or 3/4-1 cup mango puree; 1 (13 1/2 ounce) can coconut milk; 2 tablespoons Malibu rum; 2 teaspoons vanilla extract; 3 -4 saffron threads (optional); 1/3 cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Submitted by Loveblumes

"I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! You can leave out the toasted coconut and/or saffron if you like, but why would you???!!! You can find canned mango pulp in East Indian markets. Fresh, sweet pureed mangoes would also work, I imagine. If you go that route, add about 1 tablespoon of fresh lime juice."

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Ready In:: 35mins
Ingredients:: 8
Yields:: 1 quart
Serves:: 8-10

ingredients

12 ounces heavy cream
¹⁄₂ cup sugar
³⁄₄ - 1 cup mango pulp or 3/4-1 cup mango puree
1 (13 1/2 ounce) can coconut milk
2 tablespoons Malibu rum
2 teaspoons vanilla extract
3 -4 saffron threads (optional)
¹⁄₃ cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

directions

In a small sauce pan, warm 1 cup heavy cream, do not boil. Add the saffron strands if using. The cream will take on a pretty yellow-orangeish color. Add the sugar and stir just until sugar is dissolved. In a medium bowl whisk all other ingredients together. Stir or whisk in the saffron infused cream. Cover and chill completely in refrigerator (all day or over night, preferably). Freeze in ice-cream maker and enjoy immediately or when firm. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop. Delicious!