Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa

Name: Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
Yield: 8 Servings
Ingredients: 3 cups canned unsweetened coconut milk* (preferably organic); 1 cup finely crushed piloncillo** cones; 1/8 teaspoon coarse kosher salt; 1 vanilla bean, halved lengthwise; 3 large egg yolks; 1 tablespoon dark rum; 4 7-inch-diameter flour tortillas; 1 cup sweetened flaked coconut; 9 teaspoons plus 2 tablespoons sugar, divided; 1 large egg white; 2 large mangoes (about 1 pound each); 2 cups quartered hulled strawberries (from one 1-pound container); 1 tablespoon chopped fresh mint

By Selma Brown MorrowPhotography by Patricia Heal

October 8, 2009

Image may contain Food Dish Meal Bowl Cutlery and Spoon

Recipe notes