Coconut and Mango Ice cream

A rich and fruity ice cream.

Preparation:

1. Pour the cream and coconut milk into a pan and heat gently, stirring frequently, until the mixture starts to simmer.
2. Put the eggs, sugar and vanilla essence in a large bowl. Using an electric whisk, blend until the mixture is very light and fluffy.
3. Then place the cream mixture into a heatproof bowl over a pan of simmering water. Whisk in the egg mixture and continue to whisk until the mixture thickens. Remove from the heat and cool. Add the pureed mango and whisk until combined with the custard. Chill the coconut and mango custard in the refrigerator for 3-4 hours.
4. Pour the mixture into a plastic tub or freeze-proof container. Freeze for 4 hours, beating two or three times at hourly intervals with a fork to break up the ice crystals.
5. About 30 minutes before serving, transfer the container to the refrigerator so that the ice cream can soften slightly. Serve in scoops.