Fresh Mango, Coconut and Lime Ice Cream

In a medium saucepan, combine coconut milk, heavy cream, half of the sugar and the salt. Bring mixture to simmer, and stir occasionally until sugar is dissolved. Remove from heat and set aside.

Whisk egg yolks and remaining half of the sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Then stir the yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.

Strain custard into another medium bowl then let it cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.

Whisk the mango puree and lime juice into the chilled custard. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.

Garnish with lime zest when serving.

Yields about 1 quart of ice cream.