Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1 cup of heavy cream
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 cup of fresh mangosteen puree (about 8-10 mangosteens)
- 1 tablespoon of lime juice
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, heavy cream, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the mixture from the heat and let it cool to room temperature.
3. While the mixture is cooling, prepare the mangosteen puree. Cut the mangosteens in half and scoop out the flesh with a spoon. Discard the seeds and blend the flesh in a blender or food processor until smooth.
4. Once the mixture has cooled, stir in the mangosteen puree and lime juice.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Once the ice cream is done churning, transfer it to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Churning time: 20-25 minutes
- Freezing time: 2 hours
Temperature:
- Room temperature for cooling the mixture
- Ice cream maker temperature according to the manufacturer's instructions
- Freezer temperature at least 0°F (-18°C)
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 230
- Fat: 14g
- Saturated Fat: 11g
- Cholesterol: 41mg
- Sodium: 38mg
- Carbohydrates: 25g
- Fiber: 0g
- Sugar: 24g
- Protein: 1g
Substitutions for ingredients:
- You can use light coconut milk instead of regular coconut milk for a lighter version of the ice cream.
- You can use coconut cream instead of heavy cream for a more coconutty flavor.
- You can use honey or maple syrup instead of sugar for a natural sweetener.
Variations:
- You can add shredded coconut or toasted coconut flakes to the ice cream for texture and flavor.
- You can add chopped nuts or chocolate chips for extra crunch.
- You can use other tropical fruits like pineapple, mango, or papaya instead of mangosteen.
Tips and tricks:
- Make sure the mixture is completely cooled before adding the mangosteen puree to prevent curdling.
- Use ripe mangosteens for the best flavor and sweetness.
- Freeze the ice cream in a shallow container for faster freezing and easier scooping.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- Keep the ice cream in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation ideas:
- Serve the ice cream in a coconut shell or a colorful bowl.
- Top the ice cream with fresh fruit, whipped cream, or caramel sauce.
Garnishes:
- Fresh mint leaves
- Toasted coconut flakes
- Chopped nuts
- Chocolate shavings
Pairings:
- Fresh fruit salad
- Coconut macaroons
- Pineapple upside-down cake
Suggested side dishes:
- Grilled shrimp skewers
- Thai green papaya salad
- Coconut rice
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for a longer time until firm.
Food safety advice:
- Make sure to use pasteurized eggs if you're using a recipe that calls for raw eggs.
- Wash your hands and all utensils and surfaces that come into contact with the ice cream to prevent contamination.
Food history:
- Mangosteen is a tropical fruit native to Southeast Asia and is known for its sweet and tangy flavor.
- Coconut milk is a staple ingredient in many Southeast Asian cuisines and is used in both sweet and savory dishes.
Flavor profiles:
- Sweet, creamy, and tangy with a tropical flavor from the mangosteen and coconut.
Serving suggestions:
- Serve the ice cream as a refreshing dessert on a hot summer day.
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Region: Thai