Mango Coconut Ice Cream

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.

Bring milk just to a boil in a 2- to 3-quart heavy saucepan.

Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking.

Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes.

Remove from heat, then stir in mango mixture until combined well.

Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.

Freeze custard in ice cream maker.

Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

Ice cream can be made 3 days ahead.