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Lime Coconut Ice Cream

June 5, 2009

Is this sherbet? Sorbet? Ice cream? Ice milk? Let’s not get technical about it. This is a refreshing frozen dessert with a fabulous fresh lime flavor.

This recipe is adapted from the book Ice Cream and Iced Desserts by Joanna Farrow and Sara Lewis. In the book, it’s called Coconut Ice Cream, but to me it’s the lime that shines. I used light coconut milk, so that could have made it less coconut-y and more lime-y. Whatever you call it, this is very tasty.

lime sorbet2

A big thank you to my husband for taking the cool photo!

A few notes:

  • I used light coconut milk instead of the regular coconut milk called for in the original recipe.
  • I decided to add some rum to the mixture after reading David Lebovitz’s article Tips for Making Homemade Ice Cream Softer. Next time, I’ll increase the rum to 2 tablespoons.
  • This does not have the texture of a creamy ice cream; it’s more like a sorbet.
  • I made this using an ice cream maker attachment for my KitchenAid mixer. This was my first time using the attachment and it worked great!

Lime Coconut Ice Cream

2/3 cup water

1/2 cup sugar

2 limes

14 oz can light coconut milk* (the original recipe calls for regular coconut milk)

1 tablespoon coconut rum (the original recipe does not include this)

Put the water and sugar in a small saucepan. Bring to a boil, stirring constantly until the sugar has dissolved. Cool the syrup and then thoroughly chill in the refrigerator.

Zest the limes finely, taking care to avoid the white pith. Stir the zest into the sugar syrup.

Cut the limes in half and juice them. Stir the juice into the sugar syrup.

Add the coconut milk and the rum to the sugar syrup mixture. If there are any lumps in the milk, whisk the mixutre until it is smooth.

Follow your ice cream maker’s instructions for churning the mixture. If you don’t have an ice cream maker, this article provides instructions for making ice cream without a machine.

* Be sure to use coconut milk and not cream of coconut. You may be able to find it in the Asian section of your grocery store.

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6 comments

  1. If you add more rum, and blend it up, I’ll be right over to have one! That looks so refreshing and cool – perfect for the days when it will be 110 degrees!


  2. Wow! This looks crazy-good. Lime and coconut are two of my favorite flavors.


  3. That sounds so wonderfully refreshing and congratulations on your successful inaugural use of the ice cream attachment. And that is a great photo!


  4. I am a new fan of lime (I used to never be able to eat it!) and I LOVE coconut and this sounds like the perfect summer ice cream!


  5. I adore lime and coconut and I’m so glad that I stumbled upon your blog and this recipe. I can’t wait to try this!!


  6. […] Cookies and Cream Ice Cream, Kitchen Delight’s Gingered Semi-Freddo Cupcakes, Jill’s Lime Coconut Ice Cream and Ice Cream Alchemy’s Chocolate and Brandied Fig […]



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