Coconut & Lime Ice Cream
adapted from Two Peas & Their Pod
1 can (about 13.5 oz) full-fat coconut milk
1 cup sweetened shredded coconut
2 Tablespoons granulated sugar
Pinch of salt
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tablespoon finely chopped lime zest, optional
1 teaspoon coconut extract
toasted coconut, optional, for serving
1. In small sauce pot, combine the coconut 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. (I kept the coconut to spoon over my yogurt & granola in the mornings; save in the fridge.)
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. For hard ice cream, store in a freezer-safe container, in the freezer for a few hours. Serve with toasted coconut, if desired.
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