Thai Coconut Ice Cream With Mango Lime Swirl
1 cup heavy cream
1 14 oz can light coconut milk
1/2 cup light rum
1 tsp coconut syrup or extract
1/2 cup natural cane sugar
2 large kefir lime leaves
1 tsp freshly grated ginger
1/4 tsp salt
3 large whole green cardamom pods
2 tsp grated lemongrass
6 egg yolks
1/2 recipe mango lime swirl
Combine all ingredients except for egg yolks in a heavy saucepan over medium heat. Bring to a simmer for 2 minutes. Meanwhile, beat the egg yolks in a stand mixer until pale and frothy. Slowly add 1/2 cup of coconut mixture to egg yolks while the mixer is on medium speed. Pour egg mixture into saucepan and cook until thickened, about 4 minutes. Remove from heat and chill for at least 3 hours, until very cold.
Add to an ice cream maker and freeze until soft set according to manufacture instructions. Fold in mango swirl by hand and freeze for 4 hours, or until hard.
You will only need 1/2 of this recipe. The remainder can be used as an awesome frozen mango margarita mix, or you can make more than one batch of ice cream.
Mango Lime Swirl
1 15 oz. can mangoes in light syrup, pureed in a blender until smooth
(canned really works better than fresh in this application)
the zest and juice of one lime
2/3 cup natural cane sugar
Combine all ingredients in a saucepan and bring to a simmer. Remove from heat and chill until very cold.
http://vanillabasil.blogspot.com/2008/05/tribute-to-coconut-lime.html
