Lime and Coconut Ice Cream
Tart limes and creamy coconut complement each other beautifully; when combined in an ice cream you have an explosion of refreshment.
INGREDIENTS | YIELD: 1 QUART
- 1½ cups whole milk
- 1 cup sweetened shredded coconut
- ¼ cup sugar
- Pinch salt
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh lime juice
- 1 tablespoon lime zest, finely chopped
- 1 teaspoon coconut extract
In a small saucepan, combine the milk, coconut, sugar, and salt; stir over medium heat. Continue simmering until mixture has reduced by a quarter. Cover and allow to steep for 1 hour.
After 1 hour, strain coconut-milk mixture into a measuring cup. Reheat milk mixture over medium-low heat.
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. Add egg mixture to the saucepan, and heat until thickened.
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.
Once chilled, add to ice cream maker and follow manufacturer's instructions for freezing.
Commercially, there are two main varieties of limes: Persian and key. You may use either variety, though many find it much easier and quicker to juice and zest a Persian lime than a key lime. Persian limes are typically less expensive as well.