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

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

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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