Mango Coconut Custard Ice Cream

Serves: 
8

Coconut milk imparts a touch of the exotic in this ice cream. Serve the dessert in a coconut shell for an impressive presentation.

Ingredients

2 cans (13.5-oz. each) Thai coconut milk
1/4 tsp. sea salt
1 cup granulated sugar
9 egg yolks
1 1/2 tsp. coconut flavor (extract)
1 cup heavy whipping cream
16 oz. mango puree
Toasted coconut shavings, for garnish

Steps

  1. Combine coconut milk and salt in saucepan over med. heat. Cook until mixture is just below simmer. Cover and set aside.
  2. Combine sugar and egg yolks in food processor; blend until smooth. With machine running, add hot coconut milk. Return mixture to saucepan. 
  3. Cook, stirring constantly, until mixture thickens slightly but does not simmer.
  4. Remove pan from heat; transfer to bowl. Stir in coconut flavor; set over ice to cool quickly. Cover and refrigerate until chilled.
  5. Whip cream to soft peaks; fold into chilled custard. 
  6. Transfer mixture to ice cream maker and freeze according to manufacturer’s instructions until partially frozen. Fold in mango puree until streaked but not blended; freeze until completely firm.
  7. For service: Scoop ice cream into coconut shells or dessert dishes; garnish with toasted coconut shavings.
Source: Culinary Visions Panel, Olson Communications

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources