Ingredientes para Mango Coconut Saffron Ice Cream No Egg
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) mango pulp (fresh or canned)
- 1 (13.5 oz) can full-fat coconut milk
- Malibu Rum
- Vanilla Extract
- Saffron Threads
- Coconut
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Como fazer Mango Coconut Saffron Ice Cream No Egg
- In a small saucepan, gently heat 1 cup (240ml) heavy cream over medium-low heat. Do not boil.
- Add 1/4 teaspoon saffron threads (optional). Stir gently.
- Continue heating until the cream turns a beautiful yellow-orange color (about 2 minutes).
- Remove from heat and stir in 1/2 cup (100g) granulated sugar until completely dissolved.
- In a medium bowl, whisk together 1 (13.5 oz) can full-fat coconut milk, 1 cup (200g) mango pulp (fresh or canned), 1/4 cup (30g) toasted coconut flakes (optional), and 1/4 teaspoon vanilla extract.
- Gradually whisk the warm saffron-infused cream into the coconut mixture until well combined.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
- Enjoy your exotic and delicious homemade ice cream!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
163g
Fat
100g
Carbs
14g
