Lime and Coconut Ice Cream
User Reviews
5
6 reviews
Excellent
-
Servings
2 quarts
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Course
Dessert
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Cuisine
gluten-free
Lime and Coconut Ice Cream
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This Lime and Coconut Ice Cream is a great summer treat. Cool down with a scoop...or two!
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Ingredients
- 1 1/2 cups milk whole
- 1 cup coconut sweetened shredded
- 1/4 cup granulated sugar
- Pinch salt
- 4 egg large yolks
- 1 sweetened condensed milk 14 ounce can
- 1/2 cup lime juice fresh
- 1 Tablespoon lime zest finely chopped
- 1 teaspoon coconut extract
Instructions
- 1. In small sauce pot, combine the milk, coconut, sugar, and salt. Stir with a wooden spoon over medium heat. Continue simmering until it has reduced to by about a fourth. Cover and allow to steep for one hour. After one hour, strain the coconut milk into a measuring cup. Reheat milk mixture over medium-low heat.
- 2. In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- 3. Pour sweetened condensed milk, lime juice and zest into a large mixing bowl, over an ice bath. Strain custard into the cream, stirring until cooled. Add coconut extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- 4. Once chilled, add to ice cream maker and follow manufacturer’s instructions.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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