Mangosteen Ice Cream
(from The Intolerant Gourmet)
I finally discovered the caviar of the fruit world...not taste--price.
The beautiful mangosteen is mild in taste and silky in texture. It
makes a superb ice cream. I really cannot suggest it considering that
pint would cost more than $60 but I couldn't resist trying it. Here is
the recipe for those others who wish to try. Note that the season for
mangosteen is short.
2 1/2 pounds fresh
mangosteens, peeled and pitted (about 2 cups)
1/4 cup coconut milk
1/4 cup sugar
Place mangosteen chunks, coconut milk and
sugar in a food
processor and blend until smooth (about 3 minutes). Using a spatula,
scrape mixture into an ice cream maker and churn for 35-40 minutes.
Makes 1 pint of ice cream