Shared Kitchen

Real food from scratch

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s Kitchenette
  • Shop
  • Search

Coconut Ice Cream with Mango Purée

—

12 February 2019 BY Julie Biuso
SERVES: 6 or more

Coconut ice cream

Toasted hazelnut crush layered with coconut ice cream and mango purée ... mmm.

Ingredients
—

Coconut ice cream 4 medium (size 6) free- range eggs, at room temperature 100g (3½ oz)caster sugar 300ml (10 fl oz) cream 200ml (6-7 fl oz) canned coconut cream (thick part only) Finely grated zest of 1 lemon Hazelnut crush 10 gingernut biscuits ½ cup shelled and toasted hazelnuts 1½ Tbsp butter Finely grated zest of 1 lime 3 Tbsp desiccated coconut Mango purée 2 perfectly ripe mangoes (or 2 x 440g/15 oz can mango pieces in light syrup, drained) A few squirts of lime juice To finish Strawberries or bananas, sliced, optional

Method
—

1 To make the ice cream, separate eggs, putting whites in a grease-free bowl and yolks in a large bowl. Beat yolks with 70g of caster sugar until thick and creamy and pale yellow in colour. Lightly whip cream in a separate bowl. Stir coconut cream into beaten egg yolks and sugar, then add whipped cream, and mix gently until well blended. Whisk egg whites until very stiff, then add the rest of the sugar and beat for 30 seconds. Using a large spoon, mix into egg yolk mixture with lemon zest; do not beat.

2 Transfer mixture to a container and freeze for at least 6 hours (it’s at its peak when nearly frozen). If making the ice cream ahead of time, allow it to soften in the refrigerator for up to 40 minutes before serving.

3 For the hazelnut crush, put biscuits in a clean plastic bag and smash with the end of a wooden rolling pin. Chop hazelnuts coarsely. Heat butter in a medium-sized frying pan over medium heat and add crushed gingernuts, hazelnuts, lime zest and coconut. Toast gently, stirring often with a spoon to ensure mixture doesn’t burn. Tip onto a large plate to cool.

4 If using fresh mangoes for the purée, peel and remove flesh from pits. Mash fresh or canned mango pulp to a purée with a fork, then push pulp through a sieve to make it smooth. Add a few squirts of lime juice to brighten the flavour. Cover and refrigerate (the purée can be made a few hours ahead).

5 When ready to assemble, put scoops of coconut ice cream into serving glasses and top with spoonfuls of mango purée and sprinklings of toasted hazelnut crush. If you like, top with fresh fruit such as sliced strawberries or bananas. Serve immediately.

Recipe Notes

You need three bowls to make this ice cream – but it is worth it! An ice cream churn will definitely improve the texture, but it’s not essential (it’ll take about 20 minutes to churn). The trick is to move the ice cream from the freezer to the refrigerator about 20–40 minutes before serving, to allow it to soften without melting. Coconut cream gives a rich coconutty taste. Let the can stand for an hour before using so that the cream can float to the top of the liquid. Use any remaining coconut liquid in rice or chicken dishes.

Photography Aaron McLean http://www.aaronmclean.com

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

You might also like...

Celeriac & Potato Soup
You'll be transported to a French Grandmere's kitchen when you whip up this soup. Heaven.
Read more
Baked Apricots
Summer in a mouthful! Sweet, tangy, fruity, GORGEOUS!
Read more
Spring into spring and savour a slice of Waiheke
In with the new and out with the old – time to liven up your spring kitchen with a cooking class. Get booking and get cooking!
Read more

About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

Subscribe

Keep up to date with all the latest.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Essentials

  • 10 minutes with…
  • Tastings
  • Kitchen things we like
  • Reviews
  • Sites I like
  • Weights & measures
  • Copyright & disclaimer

Categories

  • Recently posted
  • Julie’s Blog
  • Ilaria’s Blog & Recipes
  • Special occasions
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Spring
  • Summer
  • Autumn
  • Winter
  • Wine & drinks

Posts by month

  • + 2022
    • May (52)
    • April (79)
    • March (116)
    • February (80)
    • January (9)
  • + 2021
    • December (13)
    • November (17)
    • October (13)
    • September (21)
    • August (12)
    • July (14)
    • June (13)
    • May (9)
    • April (10)
    • March (15)
    • February (11)
    • January (13)
  • + 2020
    • December (11)
    • November (16)
    • October (21)
    • September (19)
    • August (10)
    • July (7)
    • June (4)
    • May (4)
    • April (28)
    • March (15)
    • February (25)
    • January (13)
  • + 2019
    • December (18)
    • November (21)
    • October (18)
    • September (24)
    • August (27)
    • July (30)
    • June (19)
    • May (30)
    • April (38)
    • March (23)
    • February (24)
    • January (18)
  • + 2018
    • December (21)
    • November (25)
    • October (28)
    • September (23)
    • August (26)
    • July (27)
    • June (27)
    • May (25)
    • April (15)
    • March (20)
    • February (22)
    • January (19)
  • + 2017
    • December (13)
    • November (22)
    • October (23)
    • September (18)
    • August (25)
    • July (17)
    • June (22)
    • May (21)
    • April (19)
    • March (25)
    • February (19)
    • January (23)
  • + 2016
    • December (8)
    • November (17)
    • October (21)
    • September (22)
    • August (23)
    • July (13)
    • June (19)
    • May (22)
    • April (17)
    • March (21)
    • February (15)
    • January (15)
  • + 2015
    • December (20)
    • November (17)
    • October (10)
    • September (23)
    • August (16)
    • July (6)
    • June (13)
    • May (17)
    • April (8)
    • March (12)
    • February (8)
    • January (21)
  • + 2014
    • December (4)
    • November (2)
Shared Kitchen Online Shop

SHARED KITCHEN COOKBOOK

Buy our Shared Kitchen Cookbook

Get a signed copy by Julie & Ilaria Biuso

Julie & Ilaria Biuso Win BEST IN THE WORLD 2021 GOURMAND BOOK AWARDS

SHARED KITCHEN Real Food From Scratch wins 2021 Gourmand Award

SHARED KITCHEN Real Food From Scratch has won Best In The World in the Blogger category at the Gourmand Cookbook Awards announced in Paris this month.

Gourmand Cookbook Awards 2015 Best Food Blogsite New Zealand

Gourmand Cookbook Awards 2015 Best Food Blogsite New Zealand

PRESS COVERAGE

Print  Radio  Television

Shared Kitchen radio and print interviews

Shared Kitchen

Shared Kitchen
Julie Biuso
2020

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2020 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Store
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with…
    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back