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

Name: Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons coarse kosher salt; 1 Tbsp dark rum; 1 large egg white; 3 larges egg yolks; 4 7-inchs 7-inch-diameter flour tortillas; 1 Tbsp chopped fresh mint; 907 grams large mangoes (about each); 237 milliliters finely crushed piloncillo** cones; 473 milliliters quartered hulled strawberries (from one 1-pound container); 9 teaspoons sugar, divided; 237 milliliters sweetened flaked coconut; 710 milliliters canned unsweetened coconut milk* (preferably organic); 1 vanilla bean, halved lengthwise

You can never have too many Mexican recipes, so give Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsan a try. One portion of this dish contains approximately 7g of protein, 28g of fat, and a total of 557 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Summer. It is a good option if you're following a dairy free and vegetarian diet. If you have sugar, coconut milk, mangoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 3 ingredientsin heavy large saucepan. Scrape in seedsfrom vanilla bean halves; add bean. Bringto simmer over medium heat, stirring untilpiloncillo dissolves.

Ingredients you will need

Vanilla Bean

Equipment you will use

Sauce Pan

Remove from heat.Cover and steep 30 minutes.

Whisk egg yolks in large bowl.Gradually whisk in coconut milk mixture.Return to same saucepan. Stir overmedium-low heat until slightly thickenedand thermometer registers 160°F, about 4minutes. Cool custard 1 hour, then chill atleast 2 hours or cover and chill up to 1 day.

Ingredients you will need

Coconut Milk

Egg Yolk

Custard

Equipment you will use

Kitchen Thermometer

Sauce Pan

Whisk

Bowl

Whisk rum into custard.

Ingredients you will need

Custard

Rum

Equipment you will use

Whisk

Removevanilla bean halves. Process custard in icecream maker according to manufacturer’sinstructions.

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Ice Cream

Custard

Transfer to container. Coverand freeze at least 6 hours and up to 2 days(ice cream will not get very hard).

Ingredients you will need

Ice Cream

Preheat oven to375°F. Line baking sheet with parchmentpaper. Using small plate as guide, cut out6-inch round from each tortilla.

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Tortilla

Equipment you will use

Baking Sheet

Oven

Cut eachround into 6 triangles. Reassemble intorounds on prepared sheet.

Grind coconut and 1 teaspoon sugarin processor. Beat egg white in small bowluntil foamy.

Ingredients you will need

Egg Whites

Coconut

Brush some egg white all overeach reassembled tortilla.

Ingredients you will need

Egg Whites

Tortilla

Sprinkle eachevenly with 2 teaspoons sugar, then 2tablespoons ground coconut mixture.

Ingredients you will need

Coconut

Sugar

Bake tortillas until crisp and toppingis golden, about 20 minutes. Cool. Breaktriangles apart. DO AHEAD: Can be made 1day ahead. Store in airtight container atroom temperature.

Ingredients you will need

Tortilla

Equipment you will use

Oven

Working with 1 mango at a time, standmango on its side.

Ingredients you will need

Mango

Cut off rounded cheekfrom each side of pit. Using vegetablepeeler, remove skin from cheeks and rest ofmango.

Cut all mango flesh into small dice.

Ingredients you will need

Mango

Place in medium bowl.

Equipment you will use

Bowl

Add berries, mint,and 2 tablespoons sugar; toss gently toblend salsa. Use immediately or cover andrefrigerate up to 2 hours.

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Berries

Salsa

Sugar

Mint

Scoop ice cream into center of shallowbowls. Top or surround ice cream scoopswith fruit salsa.

Ingredients you will need

Ice Cream

Fruit

Salsa

Garnish with coconutchips and serve.

* Available at many supermarkets and atIndian, Southeast Asian, and Latin markets.

** Mexican raw sugar shaped into hardcones (smaller chunks are sometimeslabeled panocha); sold at Latin markets.

Ingredients you will need

Raw Sugar

Equipment

Ingredients

Servings:

0teaspoons

coarse kosher salt 1Tbsp

dark rum 1large

egg white 3larges

egg yolks 47-inchs

7-inch-diameter flour tortillas 1Tbsp

chopped fresh mint 907grams

large mangoes (about each)237milliliters

finely crushed piloncillo** cones 473milliliters

quartered hulled strawberries (from one 1-pound container)9teaspoons

sugar, divided 237milliliters

sweetened flaked coconut 710milliliters

canned unsweetened coconut milk* (preferably organic)1

vanilla bean, halved lengthwise

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.