COCONUT-PILONCILLO ICE CREAM WITH COCONUT TORTILLA CHIPS AND FRUIT SALSA
Provided by Selma Brown Morrow
Categories Rum Ice Cream Machine Egg Fruit Dessert Bake Hanukkah High Fiber Frozen Dessert Strawberry Coconut Mango Tortillas Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For ice cream:
- 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. 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
- Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
- ** Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets.
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[email protected]This recipe is a keeper! The ice cream is so flavorful and creamy, and the coconut tortilla chips and fruit salsa are the perfect finishing touch. I will definitely be making this again and again.
HAZEL TURNER
[email protected]I made this recipe for a party last weekend and it was a huge success! Everyone loved the ice cream, and the coconut tortilla chips and fruit salsa were a great addition. I would definitely recommend this recipe to anyone looking for a delicious and
K A Rafi
[email protected]This was a fun and easy recipe to make. The ice cream was delicious, and the coconut tortilla chips and fruit salsa were a great way to add some extra flavor and texture. I would definitely recommend this recipe to anyone looking for a unique and tas
Laxmi Giri
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised! The coconut and piloncillo flavors were a great combination, and the ice cream was very smooth and creamy. The coconut tortilla chips and fruit salsa were also a nice addi
Ibrar Jutt
[email protected]This was a great recipe! The ice cream was delicious and the coconut tortilla chips and fruit salsa were a nice touch. I would definitely recommend this recipe to anyone looking for a unique and flavorful dessert.
Sohail Asghar
[email protected]I love this recipe! The ice cream is so creamy and flavorful, and the coconut tortilla chips and fruit salsa are the perfect accompaniments. I've made this recipe several times now, and it's always a hit with my friends and family.
Zabeer Ibrahim
[email protected]This ice cream was so easy to make and it turned out amazing! The piloncillo gave it a really rich and flavorful taste. I served it with the coconut tortilla chips and fruit salsa, and it was the perfect summer treat. I'll definitely be making this a
Radwan Musa
[email protected]I made this ice cream last weekend and it was a hit! Everyone loved the unique flavor of the piloncillo and coconut. I also thought the coconut tortilla chips and fruit salsa were a great addition. They added a nice crunch and sweetness to the ice cr
Aakash Khan
[email protected]This coconut piloncillo ice cream was a delightful treat! The combination of coconut and piloncillo was a perfect balance of sweet and savory, and the ice cream was incredibly smooth and creamy. I also loved the addition of the coconut tortilla chips