Mango Ice Cream (no Ice Cream Maker Necessary)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 4 egg yolks
• 2/3 cup confectioners' sugar
• 2 cups mango puree
• 1 tablespoon fresh lemon juice
• 1/2 cup coconut cream
• 1/2 cup cream

Recipe

• 1 place egg yolks and confectioners’ sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool.
• 2 place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture.
• 3 spoon into an 18 x 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen.
• 4 transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.