Recipe: Thai Coconut and Mango Ice Cream

THAI COCONUT AND MANGO ICE CREAM

1 cup canned coconut milk
1 cup heavy (whipping) cream
1 cup ripe mango flesh or canned mango puree
6 Tbsp. desiccated coconut, optional

Chill all ingredients until very cold.

Pour coconut milk into bowl and beat.

In separate cold bowl, whip cream to stiff consistency.

Stir mango puree into coconut milk, then fold in cream and desiccated coconut, if using.

Churn in ice cream maker according to manufacturer's instructions, or make by hand, using freezer trays.

Makes 3-4 cups
Source: Gelato, Sorbet and Ice Cream by Elsa Petersen-Schepelern