Lime and coconut ice cream

Lime and coconut ice cream

By
From
Under the Walnut Tree
Makes
1½ litres
Photographer
Fanny Bergenström

This delicious ice cream will be creamier if made in an ice-cream maker, or you can just use the freezer and stir regularly to make the texture nice and smooth.

for about 1½ litres you need:

Ingredients

Quantity Ingredient
60g desiccated coconut
300ml full-fat milk
400ml tinned coconut milk
2 limes, finely zested
2 tablespoons lime juice
5 egg yolks
120g caster sugar
300ml pure cream

Method

  1. In a saucepan, measure out the desiccated coconut, milk and coconut milk and bring to the boil. Remove the pan from the heat and set aside to cool completely. Prepare the lime zest and juice, and set aside.
  2. Beat the egg yolks and sugar until nice and fluffy. In another bowl, lightly whip the cream. Combine the coconut and milk mixture with the beaten egg yolks. Add the lime zest and juice. Last of all, use a spatula to gently fold in the whipped cream. Freeze the mixture in an ice-cream maker for the creamiest result.
  3. If using the freezer, pour the mixture into a freeze-proof container, and give it a good stir every 30 minutes until almost frozen, to prevent the ice cream from becoming too hard.
  4. Serve the coconut ice cream on its own, with a fruit salad, or simply with pieces of perfectly ripe mango.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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