November 15, 2009: Mango-Coconut Spliced Icecream

This calendar week was the optimal fourth dimension to boot off a novel flavor of icecream making. The weather condition was warm, a mango was ripening dangerously inward the fruit bowl, together with I wanted to brand a light-ish dessert for our Lord's Day nighttime guests. David Lebovitz’s Perfect Scoop index indicated that mango sorbet was the go, though I entirely had plenty mango for a half-batch. David didn’t exit me hangin’, noting at the cease of the recipe that it goes brilliantly swirled through his toasted kokosnoot icecream. Sold! I stocked upwardly on the required ingredients together with entirely thus felt the commencement pang of uncertainty when I read the recipe method properly.

There’s no kokosnoot inward the custard. I mean, at that spot is kokosnoot inward the custard during the process, but it’s precisely supposed to infuse everything amongst its flavour together with teach strained out. I was skeptical, fifty-fifty when the kokosnoot came out of the oven thus fragrant, together with an hr afterwards when the coconut-custard mix tasted thus golden-sweet. The flavour did tiresome downwards when it was diluted amongst to a greater extent than cream, but at that spot was no denying that toasty tropical aftertaste. The infusion genuinely worked! (I’ll never doubtfulness you lot again, David Lebovitz.)

A pastry chef yesteryear grooming together with eternal connoisseur of all things sweet, David doesn’t practise curt cuts – his recipes involve an irritating publish of saucepans together with bowls together with ice-baths. The rich custards of egg yolks, whole milk together with cream appear distinctly French, together with defy veganisation. But the superb results cannot locomote denied.

The mango sorbet on the other hand, is both vegan-friendly together with lazy cook-friendly – everything precisely gets pureed together inward a nutrient processor. I didn’t fifty-fifty churn it, but layering the mango betwixt fluffy cream clouds. The sorbet was in all likelihood a petty icier than it needed to be, but it made a refreshing contrast to the much heavier kokosnoot custard.

Mango-coconut spliced icecream
(based on David Lebovitz's recipes for toasted kokosnoot icecream together with mango sorbet inward The Perfect Scoop)

toasted kokosnoot custard
1 loving cup dried shredded unsweetened coconut
1 loving cup milk
2 cups cream
3/4 loving cup castor sugar
generous pinch salt
5 egg yolks
1 teaspoon bourbon vanilla

mango sorbet swirl
1 large ripe mango
1/3 loving cup castor sugar
1/3 loving cup water
juice of ane lime
2 teaspoons Cointreau
pinch of salt

Preheat the oven to 175ºC. Spread the kokosnoot on a baking tray together with bake it for 5-8 minutes, stirring it at to the lowest degree twice, until it's fragrant together with golden brown.

In a medium saucepan over gentle heat, stir together the milk, one-half of the cream, the carbohydrate together with salt, until the carbohydrate has dissolved. Stir through the shredded coconut. Remove the mixture from the heat, comprehend it together with permit it to infuse for an hour.

Reheat the kokosnoot cream, thus strain out the kokosnoot - press downwards firmly on the kokosnoot to extract every bit much liquid every bit possible. In a kind out modest bowl, whisk together the egg yolks. Whisk inward a petty of the warm coconut-infused cream, thus pour it all dorsum into the saucepan. Whisk the eggs through the cream mixture, returning this saucepan to medium rut together with stirring until the custard thickens.

Pour the remaining cream into a large bowl together with strain the custard into the bowl. Stir them together well, adding the bourbon vanilla along the way. Chill the mixture thoroughly.

Cut the mango flesh away from the pit together with house it inward a nutrient processor. Add the remaining sorbet ingredients to the nutrient processor together with puree the lot until it's smooth.

Churn the toasted kokosnoot custard inward an icecream maker until fluffy (mine took twenty minutes). Layer the toasted kokosnoot together with mango mixtures inward a container earlier freezing the icecream for at to the lowest degree iv hours.