{this months recipe}

Serves: 4-6 / Preparation Time: 45 minutes / Cooking Time: 10 minutes

Ingredients

• Ice-Cream:
• 1 cup (250ml) milk
• 1g vanilla bean paste or 1/2 vanilla
• bean split lenthways and scraped
• 300g fresh or frozen mango flesh, pureed
• 1 cup (250ml) thickened cream
• 1/2 cup (110g) caster sugar
• 4 egg yolks
• 1 piece of star anise
• 1 tsp lemon juice

• Tropical Fruit Salad Relish:
• 1/2 cup small diced mango
• 1/2 cup small diced papaya
• 1/2 cup small diced fresh pineapple
• 1/2 cup small diced kiwi
• 2 tsp chiffonade fresh mint
• 1/4 cup toasted coconut
• 5ml galliano liquour (adults only)
• 30ml brandy
• 50g caster sugar

Method

Ice-Cream: Combine milk, vanilla bean paste, star anise and cream in a saucepan. Bring the mixture to a simmer over low heat.

Whisk egg yolks and sugar together for 3 - 4 mins, until light and creamy. Gradually whisk in hot milk mixture into yolk mixture until well combined.

Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat, until mixture thickens and coats the spoon.

Transfer mixture to a bowl. Allow to cool before placing in the fridge to chill for several hours.

Once custard is cold, stir through mango puree and lemon juice and chill until needed.

Churn ice-cream as directed in the instruction booklet of your ice cream maker.
Transfer mixture to an airtight container and freeze until firm.

Tropical Fruit Salad Relish: In a small bowl, toss the diced fruit, mint and coconut together. Mix thoroughly.

Place a scoop of the ice-cream in the center of your plates or bowls and spoon the relish over the ice-cream and serve.