Sheet Pan

Cocunut mango icecream/Frozen yogurt with Salted Ginger caramel

May  6, 2012
0 Ratings
  • Serves 4
Author Notes

This is a "better for you" ice cream that has many health benefits, no-fat and no added sugar but is just as creamy as regular ice cream! This recipe mixes many flavors that pair well together. Serve with a fresh piece of pineapple. —the rose garden

What You'll Need
  • Mango Icecream/Frozen yogurt
  • 4 ripe mangos
  • 1 cup non fat vanilla greek yogurt
  • 1/2 cup cocunut milk
  • 2 teaspoons vanilla extract
  • Ginger Caramel
  • 1 cup organic brown sugar
  • 6 tablespoons organic butter
  • 1/2 cup vanilla soy creamer
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sea salt
  1. For the the ice cream cut the mangoes from the peel and the seed and add into a food processor or blender with the Greek yogurt, coconut milk and vanilla. Put in a container and chill for at least an hour. Prepare your ice cream maker and add the mixture to your ice cream maker.
  2. While the ice cream is churning, eat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize. s soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
  3. You can also top this ice cream with home made or store bought candied ginger. To make candied ginger, 1 pound fresh ginger root 5 cups water Approximately 1 pound granulated sugar Directions Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces
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