Sour Orange and Mango Coconut Ice Creams√

Maggi came to stay for two simultaneously hot and cold days. The weather was steamy hot and the food, drinks and her visit were all super cool. We are in the middle of a model, living out of two rooms with just half a kitchen and a couple of smally window a/c units but this didn't matter a jot - we cooked up a storm and talked each others' heads off.

We had a small pay-per-view fest to accompany the ice creams: Frost/Nixon (surprisingly entertaining), Gran Torino (funny, touching and very very clever), Slumdog Millionaire (not sure I understand what all the fuss was about). The Sour Orange Ice Cream is brilliantly tart and bright - a spectacular palette cleanser at any time! The Mango Coconut Ice Cream is more sweet and sumptuous. Together they are incredible!

Sour Orange (Tart Lemon) Ice Cream

1 cup sour orange juice (strained) plus the juice of 1 juicy lemon OR 1 cup of lemon juice
1 cup white sugar
1 cup milk
1 cup half and half (or light cream)
Tiny pinch of salt

Heat the sugar slowly in the milk until dissolved
Add everything else and freeze.
I don't like to add the zest - it's adds a confusing bitter note.

Mango Coconut Ice Cream (vegan)

1 large can sweetened mango pulp (1 lb. 14 oz. or 850 g) *
1 medium can coconut milk (13.5 oz. or 400 g)
1 tablespoon toasted coconut (fine/unsweetened) or more to taste
juice of 1 juicy lime
1/2 teaspoon crushed cardamom seeds
1-2 tablespoon/s triple sec **
Tiny pinch of salt

Throw everything into the ice cream maker and freeze away!

I layered these two into a bombe - two layers of each, alternating ... the tart lemon/orange contrasting and complementing the smooth mango very nicely thank you.

* Alphonso is the best ... the King of Mangos ... it has an incomparable color (dark orange) and flavor. You can find cans of these in Indian or Asian stores. Canned Kesar mango pulp is also fabulous.
** The triple sec is optional. If you want to avoid alcohol you would need to add a bit more sugar (or agave syrup) to taste.