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Coconut Mango Sticky Rice Ice Cream
Indulge in the sweet and creamy taste of Thailand with this unique dessert. This Coconut Mango Sticky Rice Ice Cream combines the richness of coconut milk, the sweetness of mango, and the comforting warmth of sticky rice, all in a refreshing ice cream. With its tropical flavors and velvety texture, this dessert is perfect for warm weather and is sure to be a hit at any gathering.
Time Cook
30
Level
Intermediate
Calories
320
Allergens
Tree nuts, Dairy, Gluten
Ingredients
1 can
Coconut milk
140 Calories
1 cup
Mango puree
100 Calories
1 cup
Sticky rice
110 Calories
1/2 cup
Coconut cream
100 Calories
1/2 cup
Granulated sugar
100 Calories
1/4 teaspoon
Salt
0 Calories
3 large
Egg yolks
150 Calories
1/4 cup
Unsalted butter
100 Calories
1/4 cup
Toasted coconut flakes
25 Calories
1 tablespoon
Sesame seeds
50 Calories
1/4 cup
Fresh mint leaves
0 Calories
Step-by-Step Instructions
1
In a medium saucepan, combine the coconut milk, mango puree, sticky rice, coconut cream, granulated sugar, and salt. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
2
In a small bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm coconut milk mixture into the egg yolks, whisking constantly.
3
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
4
Strain the mixture into a clean container and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
5
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
6
Once the ice cream is churned, transfer it to an airtight container and cover it with plastic wrap or aluminum foil. Place the container in the freezer to harden for at least 2 hours.
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