We typically keep our ice cream bowl frozen in the freezer so it can be ready for action at any time. Surprisingly we haven't used it yet this summer so hopefully we can make up for it with this recipe. I've already committed to making more of this one for a church activity coming up so I'm excited to try it again.
The coconut milk gives it such a nice rich flavor without needing any milk or cream. I suppose this would also be a great recipe for those with dairy issues as it has none. I also didn't look for the piloncillo cones and just substituted the dark brown sugar and I thought it tasted good. I would definitely use dark instead of regular brown sugar to get that deep molasses flavor. I think I may add some chopped mango into the ice cream in the last few minutes of churning next time. I know there are some fruits that can mess up the consistency of the ice cream but I couldn't seem to locate where I had seen which fruits do that so hopefully it's not mango.
Ice Cream3 cups canned unsweetened coconut milk*
1 cup finely crushed piloncillo** cones or 1 cup packed dark brown sugar
1/8 teaspoon coarse kosher salt
1 vanilla bean, halved lengthwise
3 large egg yolks
Chips and Salsa
4 7-inch-diameter flour tortillas
1 cup sweetened flaked coconut
9 teaspoons plus 2 tablespoons sugar, divided
1 large egg white
2 large mangoes (about 1 pound each)
2 cups quartered hulled strawberries (from one 1-pound container)
1 tablespoon chopped fresh mint
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
**Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets.
Ice CreamCombine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.
Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day.
Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).
Chips and Salsa
Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.
Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.
Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.
Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.
Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
Read More http://www.bonappetit.com/recipes/2009/12/coconut_piloncillo_ice_cream_with_coconut_tortilla_chips_and_fruit_salsa#ixzz0w9xzOaND