The way we eat ice cream is quite different from others. It is kind of an old fashion way to eat it like this as most people buy ice cream from groceries or supermarkets nowadays. I remembered living far away from the market when I was a kid. There was only one small grocery in the area. Luckily, my family and I can get things from the vendors. They came by tricycle or pick-up, sold everything from candy to furniture.
Our house also was by the canal, where the old style and traditional way of selling and buying was usual. The vendors came with flat boats piled high with fresh produce and local foods.Back to my mango-coconut ice cream, I serves Mark this one with sweet sticky rice & toasted coconut topping in a Portuguese sweet bread that I made, the same way I always got from the floating vendor before Swensen's and Baskin-Robbins were established in Thailand.
make 2 pints
- 1 lb fresh manila mango, chopped
- 2 cups sugar
- 1/4 cup water
- 1 cup heavy cream
- 1 cup coconut milk
- 4 egg yolks
- 1/4 cup malibu rum
1. Simmer mango, sugar and water together for 5 minutes, then puree the mixture in a food processor.
2. Bring cream and coconut milk to a simmer.
3. Whisk the yolks, then temper them with a cup of cream & coconut mixture and return to the heat until anglaise consistency. Remove from the heat.
4. Mix in the puree and malibu rum.
5. Cool it down on an ice bath, then spin and freeze.