Mango-Coconut-Saffron Ice Cream (No Egg)

 

Ingredients for 8 servings:
1. 12 ounces heavy cream
2. 1/2 cup sugar
3. 3/4-1 cup mango pulp or 3/4-1 cup mango puree
4. 1 (13 1/2 ounce) can coconut milk
5. 2 tablespoons Malibu rum
6. 2 teaspoons vanilla extract
7. 3 -4 saffron threads
8. 1/3 cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Directions:
1. In a small sauce pan, warm 1 cup heavy cream, do not boil. Add the saffron strands if using. The cream will take on a pretty yellow-orangeish color. Add the sugar and stir just until sugar is dissolved. In a medium bowl whisk all other ingredients together. Stir or whisk in the saffron infused cream. Cover and chill completely in refrigerator (all day or over night, preferably). Freeze in ice-cream maker and enjoy immediately or when firm. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop. Delicious!

Enjoy your meal!

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