Monday, November 24, 2014

Coconut ice with lime

Coconut milk makes a great base for an ice cream, but you can enrich it by using the thicker (higher fat content, of course!) coconut cream. The coconut flavor is great with the sharp tang of limes.

* Makes 3 cups

  • 2 cups coconut milk, chilled
  • finely grated zest and juice of 3 limes
  • 4 tbsp. honey, or to taste
  • dried coconut, toasted, to decorate

Blend all the ingredients together in a food processor until well mixed. Place in an ice cream maker and process according to the manufacturer’s directions, or put into a freezer container and freeze using the hand-mixing method until almost firm.

Transfer to a freezer container and freeze until firm enough to serve, or cover and freeze for up to 3 months. Serve topped with toasted coconut.

Variations:

  • Coconut ice with lime & mint
Prepare the basic recipe, adding 2 tablespoons chopped fresh mint before churning or freezing. Serve with sprigs of fresh mint instead of coconut.

  • Coconut ice with tangerine
Make this ice cream by replacing the limes with 3 firm tangerines or clementines.

  • Coconut ice with figs
When preparing the basic recipe, replace the limes with the flesh of 5 large, very ripe purple figs (scooped out of their skins).

  • Coconut ice with pomegranate
Prepare the basic recipe, replacing the limes with the seeds of half a pomegranate and adding 4 tablespoons pomegranate syrup. Serve topped with the remaining seeds and a few drops of syrup.

  • Coconut ice with pineapple
Prepare the basic recipe, replacing the limes with 1 cup fresh pineapple purée.