Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
3.3
(2)
Wrap thepiloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't findpiloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.
Ingredients
Makes 8 servings
Ice cream:
Chips and salsa:
For ice cream:
Step 1
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.
Step 2
Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day.
步骤3
Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).
For chips and salsa:
Step 4
Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.
Step 5
Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.
Step 6
Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD:Can be made 1 day ahead.Store in airtight container at room temperature.
Step 7
Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.
Step 8
Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
Step 9
- Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Step 10
**Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeledpanocha); sold at Latin markets.
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Reviews (2)
Back to TopI don't know if the piloncillo cones differ but the color was so dark and the brown sugar flavor dominated the coconut almost completely. I wasn't too happy about that. I'll make with light brown sugar next time.
caponironi
tempe, AZ
6/21/2010
Review is for the ice cream portion only. I made the ice cream for a cookout, and it was a hit. I followed the recipe, using dark brown sugar instead of piloncillo cones as suggested, and substituting a tablespoon of vanilla extract (added with the rum) instead of simmering vanilla beans. The consistency and flavor of the ice cream was delicious. The brown sugar dominates, with almost a carmel type flavor, not a strong coconut flavor. The consistency is rich enough, but not like a dairy cream based ice cream, maybe more like gelato. We ate it with strawberries and sour/whipped cream dollops. Worth a try.
匿名
east cascades, wa
6/20/2010
