Lime and Coconut Ice Cream
If you have about 45 minutes to spend in the kitchen, Lime and Coconut Ice Cream might be an outstanding gluten free recipe to try. For $1.61 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 14g of protein, 24g of fat, and a total of 602 calories. 11073 people were impressed by this recipe. It will be a hit at your Summer event. A mixture of sweetened shredded coconut, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Two Peas and Their Pod. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is pretty good. Try Coconut Lime Ice Cream Float with Toasted Coconut Cashew Crisps, Coconut lime ice cream, and Toasted Coconut and Lime Ice Cream for similar recipes.
Servings: 4
Ingredients:
1 teaspoon coconut extract
4 large egg yolks
1/4 cup granulated sugar
1/2 cup fresh lime juice
1 Tablespoon finely chopped lime zest
Pinch of salt
1 (14 ounce) can sweetened condensed milk
1 cup sweetened shredded coconut
1 1/2 cups whole milk
Equipment:
measuring cup
wooden spoon
pot
sauce pan
whisk
bowl
mixing bowl
ice cream machine
Cooking instruction summary:
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.
Step by step:
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.
4. Add coconut extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
5. Once chilled, add to ice cream maker and follow manufacturer’s instructions.
Nutrition Information:
covered percent of daily need
