Ingredients Jump to Instructions ↓

  1. 475ml double cream

  2. 120ml Blue Dragon Coconut Milk

  3. 4 large eggs

  4. 7 tbsp caster sugar

  5. 1 tsp vanilla essence

  6. 2 x 400g tins

  7. Blue Dragon Mango Slices in Syrup

Instructions Jump to Ingredients ↑

  1. Pour the cream and Coconut Milk into a pan and heat gently, stirring frequently, until the mixture starts to simmer.

  2. Put the eggs, sugar and vanilla essence in a large bowl. Using an electric whisk, blend until the mixture is very light and fluffy.

  3. Then pour this into the pan with the cream mixture, simmer and continue to whisk until the mixture thickens.

  4. Remove from the heat and cool. Puree the Mango and add to the custard mixture. Whisk until combined with the custard and chill in the refrigerator until it's completely cold.

  5. Pour the mixture into a plastic tub or freeze-proof container. Freeze for 4 hours, beating two or three times at hourly intervals with a fork to break up the ice crystals. Alternatively, use an ice cream machine.

  6. About 30 minutes before serving, transfer the container to the refrigerator so that the ice cream can soften slightly. Serve in scoops.


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