Lactose-Free Mango Coconut Ice Cream

Preparation info

  • Yield: about

    3 qt

    , depending on overrun
    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredient U.S. Metric
Egg yolks



  1. Combine the egg yolk, sugar, and first quantity of coconut milk in a bowl. Whip until smooth and evenly mixed.
  2. Scald the remaining coconut milk and gradually beat it into the egg mixture.
  3. Heat in a hot-water bath or a double boiler, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Immediately remo