Mango Coconut Saffron Ice Cream No Egg

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I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! you can leave out the toasted coconut and/or saffron if you like, but why would you???!!! you can find canned mango pulp in east indian markets. Fresh, sweet pureed mangoes would also work, i imagine. If you go that route, add about 1 tablespoon of fresh lime juice.

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Steps

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In a small sauce pan , warm 1 cup heavy cream , do not boil.

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Add the saffron strands if using.

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The cream will take on a pretty yellow-orangeish color.

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Add the sugar and stir just until sugar is dissolved.

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In a medium bowl whisk all other ingredients together.

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Stir or whisk in the saffron infused cream.

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Cover and chill completely in refrigerator.

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Freeze in ice-cream maker and enjoy immediately or when firm.

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Delicious !.

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Ingredients

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heavy cream, sugar, mango pulp, coconut milk, malibu rum, vanilla extract, saffron threads, coconut