I have gone slightly off-piste this week with my cookbook challenge, although the base of my ice-cream is from Donna Hay, it is so much a variation I think we will just call it a one off, and save Donna for another day……….
I love the Olympics. Yes it may be commercial, and but so what, I will cry at the winners (and some of the losers) and become extremely knowledge (or so I think…..) about the most obscure sports, and countries for that matter.
To celebrate I had the whanau around for an Olympic themed dinner. We went back through the last eight countries to host the games, pulled the names out of a jug and cooked a dish we thought represented that country. Mr PK drew a drink from Moscow (um, guess what he made………)
I was challenged to come up with a Sydney inspired dessert……….
So, if, like me, you will be staying up all sorts of unsociable hours to watch the Peoples Republic of Somewhere I Can't Pronounce beat Wherethehellisitstan in the woman's singles final of the synchronised swimming, here is a treat to make it just that bit more worthwhile………
Mango, Lime & Toasted Coconut Ice-cream
The ice-cream is inspired by the Donna Hay recipe from Modern Classics 2, it is plain vanilla to which I add fresh mango puree, lime zest and toasted thread coconut.
1 cup milk (I use semi-skim but anything is fine)
2 cups cream
2/3 cup caster sugar
6 egg yolks
1 fresh mango (or use canned)
2 tbsp icing sugar
Zest of 1 lime
¾ cup thread coconut, toasted in a dry pan until golden & fragrant
In a saucepan heat the milk, cream & vanilla pod until hot, but not boiling. Leave to sit while you whisk together your egg yolks and sugar until thick & pale. Take the vanilla bean out (you can rinse it & leave to dry, then pop into your sugar jar!) and while whisking, pour the hot milk into the eggs. Pour the whole lot back into your saucepan, then stir over a low heat for about 5 minutes until your custard has thickened and coats the back of a spoon. It will still be quite runny so don’t worry.
Pour into a bowl & leave to cool for 20 minutes or so. Meanwhile peel your mango and whiz the flesh in the food processor with the icing sugar until it is pulped. Press through a sieve and stir into the custard mixture with the lime zest and coconut. Pop into the fridge & when cold put into your ice-cream machine and churn
Alternatively pout into a plastic contain & pop into the freezer. Take out every hour and using and electric beater, whisk up to break up any ice crystals. Do this 3 or 4 times. Yes, the ice-cream machine is easier!
I like to take my ice-cream out of the freezer for 20 minutes or so before serving so it isn’t to hard to scoop, I served it with Anzac biscuits , and an almond praline. This would have been a Macadamia praline until I saw how expensive Macadamia nuts are?!
Sweet NZ over at After Taste. Be sure to pop over and check out the round up of goodies from all over, great for a sweet tooth!
In case you are interested,the rest of the Olympic marathon looked like this.....
Buffalo wings and ranch dressing all the way from Atlanta (no buffalo was harmed.......)
From our friends in London, Fish & tartare sauce (or Fush!)
Via Los Angeles, Chicken and vege Enchiladas, with avocado & tomato salsa.....
Last savoury course before pud, Athens gives us Octopus and Potato Pickle salad.........
As you can see, it's a marathon not a sprint..........but food was the winner on the day!