Mango-Coconut-Saffron Ice Cream (No Egg)
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 quart
- Serves:
- 8-10
ingredients
- 340.19 g heavy cream
- 118.29 ml sugar
- 177.44-236.59 ml mango pulp or 177.44-236.59 ml mango puree
- 382.71 g can coconut milk
- 29.58 ml Malibu rum
- 9.85 ml vanilla extract
- 3-4 saffron threads (optional)
- 78.78 ml 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!
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