Coconut ice cream with mango syrup

Name: Coconut ice cream with mango syrup
Yield: 0 serving
Cuisine: Boil
Ingredients: 2.00 eggs; 30.00 ml castor sugar; 200.00 g white chocolate; 45.00 ml coconut cream; 250.00 ml cream fresh, lightly whipped; syrup mango; 3.00 mangoes; 125.00 ml sugar; 125.00 ml water; 15.00 ml lemon juice

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Delicious for a summer dessert.

By Food24 November 03 2009

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Ingredients (10)

2.00	eggs
30.00 ml	castor sugar
200.00 g	white chocolate
45.00 ml	coconut cream
250.00 ml	cream — fresh, lightly whipped
	syrup — mango
3.00	mangoes
125.00 ml	sugar
125.00 ml	water
15.00 ml	lemon juice

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Method:

Whisk eggs and sugar over low heat until frothy.
Melt chocolate in bowl over hot water. Whisk melted chocolates into egg mixture, then whisk in coconut cream. Fold in whipped cream.
Pour mixture into loaf tin, cover and freeze.
Spoon ice cream into serving bowls and top with mango syrup.
MANGO SYRUP: Peel mangoes. Purée pulp in blender or rub through a sieve. (You will need 2 cups of pulp.)
Dissolve sugar in water over low heat. Bring to boil for 3 minutes and cool slightly. Add sugar mixture and lemon juice to mangoes. Process until well mixed.