I love homemade ice cream.
Beat egg yolks and sugar in a small bowl with electric mixer until light and fluffy. Bring coconut cream to almost boil in a small saucepan.
Gradually beat hot coconut cream into egg yolk mixture while mixer is operating. Transfer mixture to the large bowl. In a seperate bowl blend or process mangoes and lemon juice until smooth.
Beat cream in a bowl until soft peaks form. Fold mango mixture and cream into egg yolk mixture.
Pour mixture into loaf pan, cover with foil. Freeze until firm. Take out the ice cream 15 minutes before serve.
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