Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa

Ingredients

• 0.1 teaspoon kosher salt 
• 1 tablespoon rum dark
• 1 large egg whites 
• 3 large egg yolk 
• 4 7-inch flour tortilla 
• 1 tablespoon mint leaves fresh chopped
• 2 pound mangos 
• 2 cups strawberries hulled quartered (from one 1-pound container)
• 9 teaspoons sugar divided
• 1 cup coconut sweetened flaked
• 3 cups coconut milk unsweetened organic canned (preferably )
• 1  vanilla pod halved lengthwise

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• kitchen thermometer

Directions

1. Combine first 3 ingredientsin heavy large saucepan. Scrape in seedsfrom vanilla bean halves; add bean. Bringto simmer over medium heat, stirring untilpiloncillo dissolves.
2. Remove from heat.Cover and steep 30 minutes.
3. Whisk egg yolks in large bowl.Gradually whisk in coconut milk mixture.Return to same saucepan. Stir overmedium-low heat until slightly thickenedand thermometer registers 160°F, about 4minutes. Cool custard 1 hour, then chill atleast 2 hours or cover and chill up to 1 day.
4. Whisk rum into custard.
5. Removevanilla bean halves. Process custard in icecream maker according to manufacturer’sinstructions.
6. Transfer to container. Coverand freeze at least 6 hours and up to 2 days(ice cream will not get very hard).
7. Preheat oven to375°F. Line baking sheet with parchmentpaper. Using small plate as guide, cut out6-inch round from each tortilla.
8. Cut eachround into 6 triangles. Reassemble intorounds on prepared sheet.
9. Grind coconut and 1 teaspoon sugarin processor. Beat egg white in small bowluntil foamy.
10. Brush some egg white all overeach reassembled tortilla.
11. Sprinkle eachevenly with 2 teaspoons sugar, then 2tablespoons ground coconut mixture.
12. Bake tortillas until crisp and toppingis golden, about 20 minutes. Cool. Breaktriangles apart. DO AHEAD: Can be made 1day ahead. Store in airtight container atroom temperature.
13. Working with 1 mango at a time, standmango on its side.
14. Cut off rounded cheekfrom each side of pit. Using vegetablepeeler, remove skin from cheeks and rest ofmango.
15. Cut all mango flesh into small dice.
16. Place in medium bowl.
17. Add berries, mint,and 2 tablespoons sugar; toss gently toblend salsa. Use immediately or cover andrefrigerate up to 2 hours.
18. Scoop ice cream into center of shallowbowls. Top or surround ice cream scoopswith fruit salsa.
19. Garnish with coconutchips and serve.
20. * Available at many supermarkets and atIndian, Southeast Asian, and Latin markets.
21. ** Mexican raw sugar shaped into hardcones (smaller chunks are sometimeslabeled panocha); sold at Latin markets.