Mango And Coconut Ice Cream - cooking recipe

Ingredients

2 1/2 cups heavy cream
1 cup milk
5 None egg yolks
1/2 cup granulated sugar
1 tsp coconut extract
2 None mangoes, pitted and peeled, 1 chopped, 1 pureed

Preparation

In a medium saucepan, bring cream and milk to a boil. Remove from heat and set aside. Whisk egg yolks with sugar until light and fluffy then gradually whisk in cream mixture until smooth. Transfer to a clean saucepan and cook, stirring, over low heat for 8-10 mins until the custard thickens and coats the back of a spoon. Add coconut extract then cover surface with plastic wrap and let cool to room temperature. Chill until very cold.
Pour the custard into an ice cream maker. Churn, according to manufacturer's instructions, or freeze in a container, for 2-3 hrs until slush, stirring with a fork every hour. Fold chopped mango into ice cream and transfer to a loaf tin. Swirl mango puree into ice cream, cover and freeze.