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Coconut Lime Ice Cream

June 17th, 2012

Coconut Lime Ice Cream

It’s been an incredibly hot weekend! Helping out with my dear friend A’s wedding has been keeping me busy, and one of the best things about celebrating these momentous occasions is seeing all the people they bring together. I’ve been able to reunite with so many old friends, some of whom I didn’t even expect to see, and to make some new friends as well. But now that I have a moment to relax, sitting back with a scoop (or two, or three) of ice cream is what’s on my mind. I was afraid when I purchased an ice cream maker a few years back that, like many single-use-appliances, it would be used a few times and then forgotten, but fortunately I have a sweet tooth, and homemade ice cream is miles better than any other kind.

I experimented with a purely coconut “ice cream” (dairy free) a few months back, and while it was good, it wasn’t nearly as creamy as the dairy versions I usually make (even though the fat content, which contributes to the creaminess and mouthfeel, was actually slightly higher). So this time I added some cream to the mix and the result was heavenly. The flavour is light but unmistakably coconutty, with a hint of lime shining through – a perfect treat for a hot day like today.

Coconut Lime Ice Cream

1 large can coconut cream (19 oz, 560 mL)
1 cup heavy cream
juice of 1 lime
zest of 1 lime
6 egg yolks
1 cup sugar
1 tbsp coconut rum

In a pot, combine coconut cream, heavy cream and lime juice. Bring to a boil over medium heat.
In a bowl, whisk together egg yolks and sugar until it forms lemon yellow ribbons.
Pour 1/4 of the hot cream mixture slowly into the egg mixture while whisking, to temper the eggs, then pour eggs into the pot of cream and return to the stove on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in lime zest and rum.
Cool thoroughly and chill in fridge overnight, then churn in an ice cream maker according to manufacturer’s suggestions. Spoon into a freezer-safe container and let it firm up in the freezer for a few hours, before serving.

Coconut Lime Ice Cream

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8 Responses

  1. Rodzilla says:

    I’ve purchased an embarrassing amount of Turtle Mountain Coconut Milk Cookie Dough, it might be time to just try my own. I wonder what the reason was for the lack of creaminess with just coconut cream – whatever the case, I’ll take your word for it.

    • heironymuse says:

      Roddy, everytime I hear about a product from you it makes me wish I was in the States where it’s available!

      I have a hunch that perhaps the lack of creaminess has to do with how coconut milk/cream forms ice crystals. It’s also a bit grittier due to coconut particles, but I’m hoping to find a good solution for my dairy-free friends soon.

  2. Pavlov says:

    Damn you S!….damn damn damn you and your awful fattening food…I don’t suppose you have any left?! Looks super refreshing and perfect for a summer evening…Love IT!

  3. This is my kind of ice cream! I am loving the flavor combination. Perfect for a hot summer day.

  4. Kankana says:

    This reminds me of bangkok. We used to enjoy coconut ice cream every day :)

  5. Dina says:

    sounds pretty delish!

  6. WOW! What a timely recipe. I was just hankering to break out my ice cream machine. I am definitely making this for the next Hsinru Social! I will link back to your recipe.

    http://www.hsinrusocial.com

  7. Dina says:

    sounds so creamy and good!

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