Mango Coconut Ice Cream

Ingredients

• 1.3 cups mangos canned
• 0.5 cup sugar 
• 0.5 cup cup heavy whipping cream 
• 1 cup milk whole
• 2 large egg yolk 
• 0.8 cup coconut milk unsweetened canned
• 2 tablespoons plus light
• 1.3 cups pear puree canned
• 0.3 teaspoon vanilla 
• 1 tablespoon juice of lemon fresh
• 1 serving frangelico 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• wooden spoon
• kitchen thermometer
• ice cream machine

Directions

1. Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
2. Bring milk just to a boil in a 2- to 3-quart heavy saucepan.
3. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking.
4. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes.
5. Remove from heat, then stir in mango mixture until combined well.
6. Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
7. Freeze custard in ice cream maker.
8. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
9. Ice cream can be made 3 days ahead.