What to Make for dessert?

Yummy! Coconut ice cream with Lace pancakes

 

 

For the ice cream

200 ml double cream

200 ml coconut milk

5 ml vanilla extract

3 large free-range egg yolks

150g coconut sugar

320g fresh mango, peeled pitted and cubed

For the lace Pancakes

350g wheat flour sifted

pinch of salt

2 large egg yolks

180 ml full cream milk

Spray and cook

Garnish

Sprinkles of your choice

Pomegranate rubies

Melted milk chocolate, optional

Method

1. Place the sugar, milk and cream in a double boiler and heat while stirring until the sugar has dissolved.
2. Blend the egg yolks until light and fluffy. Blend the hot cream mixture into the egg mixture for 2 minutes. Place the mixture back into the double boiler and stir using a wooden spoon until a runny custard consistency, about 15 minutes. Take care not to overheat the mixture, otherwise it will scramble.
3. Churn the ice cream for 30 minutes in the BELLA ice cream maker until thick. Freeze until solid, about 2 hours. If you are using a different Ice cream maker, then follow the manufacturer’s instructions to churn the ice cream.
4. To make the pancake, whisk together all the ingredients, place in a bowl, cover with cling film and place in the fridge for 20 minutes. Take out of the fridge and place in a piping bag with a very small nozzle so that the mixture comes out thinly when frying.
5. Heat a large non-stick pan after spraying it with cooking spray over medium heat, working quickly, pipe lace shapes on the pan. Fry for about 1 minute and then turn over using an egg lifter, fry for another minute until cooked. Place on a plate and repeat with the rest of the mixture.
6. Serve the ice cream and lace pancakes  with sprinkles and pomegranate rubies.