Mango Coconut Ice Cream

• 5 egg yolks
• 125 ml caster sugar
• 400 ml coconut cream
• 1 (425 g) cansliced drained mangoes (or the fresh equivalent)
• 85 ml lemon juice
• 300 ml thickened cream

1. Beat the egg yolks and sugar together in a mixer until fluffy.
2. Bring the coconut cream to a boil in a saucepan, or in a microwave on high for two minutes.
3. Beat the hot coconut cream into the egg mixture while the mixer is running.
4. Separately, blend the mangoes and lemon juice until smooth.
5. Also beat the cream in a small bowl until it forms soft peaks.
6. Fold the mango mixture and cream into the egg yolk mixture.
7. Pour the whole thing into a cake dish or loaf pan.
8. Cover with foil and freeze until firm, stirring with a fork every half hour to make sure it ends up smooth.
9. Serve sprinkled with toasted coconut.

egg yolks, caster sugar, coconut cream, mangoes, lemon juice, cream

Taken from www.food.com/recipe/mango-coconut-ice-cream-84245 (may not work)