Tag Archives: coconut mango

no. 4 Coconut Mango

21 Jan

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Happy MLK Day! I’m writing to you from my couch, before noon, in my pajamas, eating massive amounts of ice cream and flipping between the Inauguration and the History Channel. Life is SO good this morning. Let freedom ring! Today is the day to remember and reflect on the progression of human equality.  After watching Ray Lewis fall to his knees and thank God for the blessing of his big football win and hearing Barack Obama faithfully confess to protect and serve our great country for another four years, I can’t help but be grateful for the transformation of our still-young country.  While I recognize the challenges ahead for our democracy, I still believe that gratitude, an often forgotten virtue, will help us to reinforce the theme that Charles Schumer set for today’s inauguration – Faith in America’s future.

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Strangely (read: embarssingly) my favorite part of the inauguration thus far – besides when Joe Biden was ROCKING OUT to the Brooklyn choir –  is that the Twitter hashtag is #Inaug2013. Inaug…what a great abbrev. I think that Penny from Happy Endings would be down with that. If you don’t watch that show you, it’s Ah-Mah-Zinggg.

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So I think that this ice cream is proof that I’m going to be alone in 50 years because instead of going out and watching football with every person in my city yesterday, I had to make this. Like donteventalktomeuntilimdone had to make this ice cream. Inspired by Lebovitz’s and Britton-Bauer, the two ice cream greats..I present Coconut Mango.  A creamy, delish and worth-it treat. Besides, even if the Ravens are going to the Super Bowl, who am I kidding? I’m not going to be around in 50 years anyway, I eat ice cream 2 out of every 3 meals a day. But this is fruit ice cream, made with all organic ingredients and that means that it must be 100% good for you. Even the third bowl that I had.  Shut up, I’m right.

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COCONUT MANGO

(makes 1  quart)

(Prep time: 1 hour)

(Inactive time: 1.5 hrs)

Ingredients

1 Cup of unsweetened organic shredded coconut

1 Cup of organic whole milk

2 Cup of organic heavy cream

¾ Cup of unrefined Sugar

Pinch and a little of salt

1 vanilla bean

5 organic egg yolks

½ tsp good vanilla extract

1 cup of organic dried and chopped mango

½ cup of water

½ cup of sugar

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Phase 1 – Toast your nuts and heat your mango

  • Preheat oven to 350 and toast coconut on either a baking sheet or in a brownie pan for 5-8 minutes or until toasted evenly.  You’ll need to stir once or twice to make sure it’s even. Put aside
  • Place mango in a heatproof bowl. In a small saucepan bring water and sugar to a bowl. Stir until the sugar dissolves. Once boiled, pour over the mango, let cool and place in the refrigerator for later use.

Phase 2 – Soak it up

  • Slice vanilla bean in half and scrape seeds. Add seeds, the vanilla bean shell, whole milk, 1 cup of heavy cream, coconut, sugar, and salt to a medium saucepan and heat over medium heat for 5-10 min or until 145 degrees.  Remove from heat and let the flavors fuse for about an hour.
  • Reheat the mixture for about five minutes. Strain the mixture into a second medium saucepan to remove the coconut shavings. Be sure to press the coconut with a wooden spoon, once strained, to extract the maximum amount of flavor.
  • In a separate bowl, whisk egg yolks.  Temper your milk mixture into your eggs slowly to avoid cooking the

Phase 3 – Heat it up

  • Heat new mixture over medium heat to 175 degrees (about 15 minutes). Continuously stir with a rubber spatula to prevent burning.  Once complete, you have you your custard.

Phase 4 – Cool it down

  • Add the remaining 1-cup of heavy cream to a large bowl rested over an ice bath.  Add the warm mixture and stir.  Let the entire mixture cool completely in the refrigerator.

Phase 5 – Eat it up.

  • Once chilled, transfer to an ice cream maker and freeze per your manufacturers directions.  About 5 minutes before complete, add your mango to the mixture.  Scoop the ice cream from your barrel and freeze for 2-3 hours before use.
  • Put on your very chill pants, chill out and eat up.

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This ice cream is so good..

 

..sorry, History Nerd joke.  That’s a picture of Grover Cleaveland. He was the 22nd and 24th President. Get it now? Ok I’ll drop it.

Enjoy your day! I have to clean up my ice cream bowl which I flung off the couch when I saw James Taylor at the inauguration.

Happy Scooping!