I made strawberry ice cream on Thursday, and it did not cool me down. I add Cointreau to the ice cream so that it will be softer, but because the kitchen was so warm, it was difficult to get the ice cream hard, and most of the strawberries fell to the bottom.

Mango ice cream is readily available here, as is coconut. Coconut is one of my favorites, but I like it best when I buy it on a tropical beach made from fresh local coconuts. Maybe I will be able to do that next week. I prefer mango sorbet to mango ice cream, however. Unfortunately, I no longer have a mango tree, but I'm thinking about getting one. I used to make passionfruit sorbet when I had a passion vine, but it attracted too many possums and the vine tried to dominate the yard. I loved the fruit, however - it had an intoxicating fragrance.

I'm keeping cool by spending time in the yard - it is 5 degrees cooler outside than inside.

Lars

"cocnut ice cream"
Soooo not going there ;-)
Looks good, though, how does coconut and mint go together? Not a combination I would have thought of. Will pass on the mango, not nuts about mango, but the manufacturers here make mango as a regular thing.
Not eating much icecream ATM here, it's winter and too cold.

Lars, I think you can find mango trees where you are going on vacation. I enjoyed guava ice cream when I was in Hawaii and I make guava ice cream now using boxed guava juice here. I like it very much. It never occured to me to use fresh coconut to make ice cream. I think I will give that a try.

Colleen, Creme de mint is very strong, too much will take away the coconut taste. A little bit can be very refreshing. Mango ice cream with fresh mangos is different than store bought mango ice cream, especially with the crispy mango chips and mango cones I made.

dcarch