Rated 5 out of 5 based on 1 votes
- 400 ml coconut milk
- 1/3 cup sugar
- 2 x egg yolks
- 1 tspn coconut essence
- 400 g mango flesh, fresh or tinned
- 2 x pulp of medium passionfruit
- 1/4 cup macadamia's, roughly chopped
Place the mango into a blender and blend until smooth. Fill ¼ of the popsicle moulds with the mango mixture, set aside the remaining mango mixture for the ice cream.
Place the popsicle moulds in the freezer to firm the mango mixture up.
In a large bowl, whisk egg yolks and sugar until pale yellow. Add the coconut milk to the egg mixture and whisk until combined.
Transfer coconut mixture to a sauce pan and cook over a medium heat, stirring constantly for about 8- 10 minutes until it is thick enough to coat the back of a spoon. Do not let the mixture boil as this will curdle the egg. Remove from heat and add the essence, remaining mango mixture, passionfruit and macadamias.
* If you have an ice cream maker transfer contents of the saucepan to a bowl and chill until cold. Process mixture in your ice cream maker according to the manufacturer’s instructions and then transfer to the popsicle moulds to freeze in the freezer.
*If you don’t have an ice cream maker, transfer the contents of the saucepan to a bowl and place into the freezer. Every 30-50 minutes remove the mixture and give it a good stir. Repeat this process 4 -5 times. By doing this it will stop ice-crystals forming and your ice cream will not be one big ice block. Once your custard has a firmer, ice cream consistency place into the popsicle mould and freeze overnight.