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Fresh Mango Ice Cream With A Tropical Fruit Relish
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Pound Chopped fresh mango
Cup Sugar
/2 Cup Water
Quart Cream
Egg yolks
/2 Cup Small−diced mango
/2 Cup Small−diced papaya
/2 Cup Small−diced fresh pineapple
/2 Cup Small−diced kiwi
Tablespoon Chiffonade of fresh mint
/4 Cup Toasted coconut
In a saucepan, combine the mango, sugar and water. Over medium−low heat,
simmer the liquid for about 5 minutes, to infuse the flavors. Remove from
the heat and cool completely. In a food processor, fitted with a metal blade
or blender, puree half of the mixture until smooth. Remove from the
processor and set aside. Add the remaining mango mixture to the processor
and pulse several times, where the mixture is lightly chunky. Remove from
the processor and set aside. In another saucepan, add the cream. Bring the
liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the
hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly
add the egg mixture to the hot cream mixture. Continue to cook for 4
minutes, stirring occasionally. Remove from the heat and stir in chunky
mango mixture. Cool completely. Add the mango/cream mixture to the electric
ice cream mixture. Process according to manufacturer's directions. In a
small bowl, toss the diced fruit, mint and coconut together. Mix thoroughly.
To serve, spoon the puree of mango in the center of each dessert bowl. Place
a scoop of the ice cream in the center of each sauce. Spoon the relish over
the ice cream and serve. This recipe yields 6 servings.
Fresh Mango Ice Cream With A Tropical Fruit Relish
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