Coconut Milk Ice Cream with Ginger and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 4-ounce piece fresh ginger, peeled |
2 13.5- to 14-ounce cans chilled unsweetened coconut milk |
1 cup plus 2 tablespoons sugar |
1 cup chilled half and half |
5 tablespoons fresh lime juice |
1 tablespoon grated lime peel |
pinch of salt |
2 mangoes, peeled, pitted, sliced |
1 lime, thinly sliced |
Directions:
1. Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
2. Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
3. Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
4. * Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
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