Mango-Coconut-Saffron Ice Cream (No Egg) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! You can leave out the toasted coconut and/or saffron if you like, but why would you???!!! You can find canned mango pulp in East Indian markets. Fresh, sweet pureed mangoes would also work, I imagine. If you go that route, add about 1 tablespoon of fresh lime juice. Ingredients:
12 ounces heavy cream |
1/2 cup sugar |
3/4-1 cup mango pulp or 3/4-1 cup mango puree |
1 (13 1/2 ounce) 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:
1. 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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