Dana's Creamy Coconut Ice-Cream with Mango Puree
My first time eating at a Thai restaurant, Chuck and I ordered some coconut ice-cream with mango puree and we loved it! This is my version, and after many batches over the years of adjusting and changing, I think it's delicious!
Serving: Makes approximately 5 quarts
Recipe:
1/2 teaspoon + 1/8 teaspoon agar agar
1 1/2 cups sugar
1 recipe of Dana's Cream of Coconut (20 ounces)
2 egg yolks
1 cup powdered milk
1/16 teaspoon guar gum
1/16 teaspoon xanthan gum
4 cups whole milk
5 3/4 cups heavy cream
1/2 teaspoon coconut extract or a little more
1 can young coconut meat, drained and chopped (I only find this in an Asian grocery)
2 ripe mangos
Sugar to taste
Lemon juice
Mix agar agar with 1/3 of sugar in a small bowl.
Measure the rest of the sugar, egg yolk and cream of coconut into a bowl and stir.
Mix powdered milk with guar gum and xantham gum in a bowl.
Measure milk and pour into a large sauce pan or small stock pot. Heat milk on between low and medium low while whisking vigorously. At 77°F, whisk in the powdered milk mixture. At 95°F, whisk in 1/3 of the heavy cream. Turn heat to medium-low. At 113°F, whisk in the agar mixture. Turn heat to between medium-low and medium.
While it's heating, slowly whisk about 1/4 C hot mixture into the yolk mixture and stir well. Repeat 2-3 more times. Then whisk all of the yolk mixture into the hot milk mixture. (You don't want to add hot liquid to the yolks too fast or they will cook in lumps) Add the extract and chopped coconut and continue stirring constantly and heating to 185°F.
Remove from heat and put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's about 115°F. Whisk in heavy cream and continue to cool, stirring occasionally, until cold.
It's best to refrigerate the batter 12 or more hours but it's okay to process immediately. Process in ice-cream maker and put in a freezer container. Leave in freezer for at least 4 hours.
Blend mango meat, lemon juice and sugar together until smooth. This sauce should not be really sweet. It needs to offset the sweetness of the ice-cream. Start with 1 tablespoon sugar and 1/4 teaspoon lemon juice for every mango. You will need to taste and adjust because the natural sweetness of the mango will determine how much you actually use. The lemon juice will help keep the bright mango color. Serve on the side with the ice-cream.
Serving: Makes approximately 5 quarts
Recipe:
1/2 teaspoon + 1/8 teaspoon agar agar
1 1/2 cups sugar
1 recipe of Dana's Cream of Coconut (20 ounces)
2 egg yolks
1 cup powdered milk
1/16 teaspoon guar gum
1/16 teaspoon xanthan gum
4 cups whole milk
5 3/4 cups heavy cream
1/2 teaspoon coconut extract or a little more
1 can young coconut meat, drained and chopped (I only find this in an Asian grocery)
2 ripe mangos
Sugar to taste
Lemon juice
Mix agar agar with 1/3 of sugar in a small bowl.
Measure the rest of the sugar, egg yolk and cream of coconut into a bowl and stir.
Mix powdered milk with guar gum and xantham gum in a bowl.
Measure milk and pour into a large sauce pan or small stock pot. Heat milk on between low and medium low while whisking vigorously. At 77°F, whisk in the powdered milk mixture. At 95°F, whisk in 1/3 of the heavy cream. Turn heat to medium-low. At 113°F, whisk in the agar mixture. Turn heat to between medium-low and medium.
While it's heating, slowly whisk about 1/4 C hot mixture into the yolk mixture and stir well. Repeat 2-3 more times. Then whisk all of the yolk mixture into the hot milk mixture. (You don't want to add hot liquid to the yolks too fast or they will cook in lumps) Add the extract and chopped coconut and continue stirring constantly and heating to 185°F.
Remove from heat and put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's about 115°F. Whisk in heavy cream and continue to cool, stirring occasionally, until cold.
It's best to refrigerate the batter 12 or more hours but it's okay to process immediately. Process in ice-cream maker and put in a freezer container. Leave in freezer for at least 4 hours.
Blend mango meat, lemon juice and sugar together until smooth. This sauce should not be really sweet. It needs to offset the sweetness of the ice-cream. Start with 1 tablespoon sugar and 1/4 teaspoon lemon juice for every mango. You will need to taste and adjust because the natural sweetness of the mango will determine how much you actually use. The lemon juice will help keep the bright mango color. Serve on the side with the ice-cream.
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