Thai Coconut And Mango Ice Cream Recipes

THAI COCONUT AND MANGO ICE CREAM

Steps:

• Whip the cream, not too stiff.
• Mash or puree the mango, if it is firm. I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
• Add everything else and mix briefly yet thoroughly.
• Pour into your churn or ice cream maker and freeze.
• This freezes faster than most ice creams, about 40 minutes or until done.

MANGO COCONUT ICE CREAM

Steps:

• Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
• Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
• Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

THAI COCONUT CAKE WITH MANGO SAUCE

Steps:

• Preheat oven to 350.
• Grease a tube pan.
• Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
• Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
• Add the baking powder and then the flour to the yolk mixture.
• Beat just till blended.
• Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
• Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
• Sauce:.
• Place all the sauce ingredients into a blender or food processor and blend till smooth.
• To serve:.
• Warm the mango sauce in a saucepan.
• Cut slices of the cake and plate them.
• Pour warm sauce over.
• If desired garnish with freshly toasted unsweetened coconut.

THAI STICKY RICE ICE CREAM

Steps:

• Make sure the whole milk, coconut milk, and heavy cream are well chilled.
• In a large bowl combine the whole milk, coconut milk, and heavy cream.
• Add the vanilla extract.
• Stir in the granulated sugar until it is dissolved.
• Then, stir in the mango puree until well blended.
• Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
• Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
• It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.