Mango-Coconut-Saffron Ice Cream (No Egg)

• 12 ounces heavy cream
• 12 cup sugar
• 34-1 cup mango pulp or 34-1 cup mango puree
• 1 (13 1/2 ounce) can coconut milk
• 2 tablespoons Malibu rum
• 2 teaspoons vanilla extract
• 3 -4 saffron threads (optional)
• 13 cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

1. In a small sauce pan, warm 1 cup heavy cream, do not boil.
2. Add the saffron strands if using.
3. The cream will take on a pretty yellow-orangeish color.
4. Add the sugar and stir just until sugar is dissolved.
5. In a medium bowl whisk all other ingredients together.
6. Stir or whisk in the saffron infused cream.
7. Cover and chill completely in refrigerator (all day or over night, preferably).
8. Freeze in ice-cream maker and enjoy immediately or when firm.
9. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop.
10. Delicious!

heavy cream, sugar, mango, coconut milk, malibu rum, vanilla, coconut

Taken from www.food.com/recipe/mango-coconut-saffron-ice-cream-no-egg-480082 (may not work)