Mango-Coconut-Saffron Ice Cream (No Egg)
- Reviews 1
Ready In: 35 mins
Serves: 8-10
Yields: 1 quart
Ingredients
- 12 ounces heavy cream
- 1⁄2 cup sugar
- 3⁄4-1 cup mango pulp or 3⁄4-1 cup mango puree
- 1 (13 1/2ounce) 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!
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