#TjsIceCreamContest Josie’s Mango Tango Ice Cream Chile Spiced Mango + Toasted Coconut + Toasted Almond Ice Cream INGREDIENTS 1 cup heavy cream 1/2 cup Organic Coconut Sugar 1 cup whole milk 1 cup Organic Coconut Milk 1 /2 teaspoon Pure Bourbon Vanilla Extract 1/2 teaspoon Pure Almond Extract Pinch of sea salt Pinch of Cayenne 1/2 cup Chile Spiced Mango, plus extra for sprinkles 1/2 cup Organic unsweetened Flake Coconut, plus extra for sprinkles 1/2 cup Unsalted Dry Toasted Slivered Almonds, plus extra for sprinkles DIRECTIONS 1. Spread coconut flakes on a cookie sheet, toast in oven at 325º for 5-10 minutes, stirring half way through, so coconut browns evenly, remove and set aside to cool. 2. Put almonds in a small sauté pan on medium heat, toast for approximately 10 minutes, tossing, until lightly browned, set aside to cool. 3. Chop mango into slivered almond, sized pieces. 4. Mix cream and sugar in a small sauce pan over low heat, stirring until sugar dissolves, transfer to a medium bowl. 5. Add whole milk, coconut milk, extracts, salt and cayenne to cream and sugar, whisk to combine. 6. Mix in mango, coconut and almonds, cover with plastic wrap and refrigerate for 4 hours or overnight. 7. Pour cold ice cream mix into ice cream maker and churn for 20-25 minutes. 8. Scoop into container(s) and freeze. 9. Serve, sprinkling with extra mango, coconut and almonds. Might, also be delicious topped with Midnight Moo #tjsicecreamcontest (at New York, New York) https://www.instagram.com/p/Bz5nUTXB3Dt/?igshid=qbuyknalsbk9
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