Coconut-Pilonncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa

Coconut-Pilonncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
Photo by Patricia Heal

Ingredients

  • 1 tablespoon fresh mint
  • 3 cups canned unsweetened coconut milk* (preferably organic)
  • 4 7-inch-diameter flour tortillas
  • 1 cup piloncillo** cones
  • 1 large egg white
  • 2 cups strawberries
  • 1 vanilla bean
  • + 6 more ingredients
    • 1/8 teaspoon coarse kosher salt
    • 5 tablespoons sugar
    • 2 large mangoes
    • 1 cup sweetened flaked coconut
    • 1 tablespoon dark rum
    • 3 large egg yolks

Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes. Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Ret...

View full recipe at Epicurious

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