Best Thai Coconut And Mango Ice Cream Recipes

Thai Coconut and Mango Ice Cream image

Provided by Ambervim

Time 45m

Yield 4 Cups

Number Of Ingredients 5

1 cup coconut milk
1 cup heavy cream
1 cup mango puree (fresh, frozen or canned)
6 tablespoons coconut, shredded (sweet or not, your choice)
1/2 cup powdered sugar (optional, depending on your use)

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.

Nutrition Facts : Calories 635, Fat 42.3, SaturatedFat 32.3, Cholesterol 81.5, Sodium 54.6, Carbohydrate 65.1, Fiber 2.8, Sugar 59.4, Protein 3.3

Thai Sticky Rice Ice Cream image

Provided by Chef Mike 3

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 6

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.

Nutrition Facts : Calories 325.5, Fat 24.7, SaturatedFat 15.7, Cholesterol 84.6, Sodium 39.8, Carbohydrate 25.2, Fiber 0.5, Sugar 23.3, Protein 2.5

Mango Coconut Ice Cream image

Yield Makes about 1 1/2 quarts

Number Of Ingredients 11

1 1/4 cups canned mango purée
3/4 cup well-stirred canned unsweetened coconut milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1/2 cup sugar
Special Equipment
an instant-read thermometer; an ice cream maker

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.