Mango Ice Cream

Ingredients:

4 egg yolks

2/3 c icing sugar

2 c mango puree

1 tbsp lemon juice

1/2 c coconut cream

1/2 cream

Method:

1. Place egg yolks and icing sugar in a medium heatproof bowl, Stand over pan of simmering water, beat till eggs are thick and creamy.
2. Remove from heat, continue beating for about 1 min longer or till cool.
3. Place mango puree, juice, coconut cream and cream into a large bowl and mix well.
4. Use a metal spoon , fold in the egg mixture gently.
5. Spoon into a 1 litre capacity rectangular tin.
6. Cover with foil and store in freezer for  about 3 hours or till mixture is almost frozen.
7. Transfer to large mixing bowl. Use electric beaters, beat on high speed till smooth. Return mixture to container, cover it with foil and store in freezer for 5 hours or overnight.