Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette

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Coconut-Lime Ice Cream

This is a variant of the coconut ice cream that I made earlier, and it was received with much enthusiasm.

Coconut-Lime Ice Cream

1 Persian lime
1 cup sweetened coconut flakes
1 1/4 cups Chaokoh coconut milk
3/4 cup heavy cream
1 cup half-and-half
1/2 teaspoon vanilla extract
2/3 cup sugar


Zest the lime to remove all the outer skin, either with a zester or a fine grater, catching the zest in a small bowl. Add 1 cup sweetened coconut flakes to the bowl of zest and carefully fluff together until well mixed. Set aside.

Cut the lime in half and juice both halves into a large bowl.

To the large bowl, add 1 1/4 cups Chaokoh coconut milk, 3/4 cup heavy cream, 1 cup half-and-half, and 1/2 teaspoon vanilla extract. Whisk together. Slowly add 2/3 cup sugar and whisk until dissolved.

Turn ice cream machine ON. Pour coconut milk mixture into ice cream machine. Freeze for 15 minutes.

Slowly add the sweetened coconut flakes and lime zest to the ice cream. Freeze for another 5 minutes.

Transfer ice cream to a container and place in freezer until set firm. Leave it in the freezer overnight so the flavors can marry. Serve the next day.


Persian limes are medium size and dark green with thin skin. They have a bright chiming flavor. If you can’t find Persian limes, Key limes should work; they’re smaller with an even higher note, so you might need two. Ordinary limes are large and look like green lemons, with a less sprightly flavor; start with half of one, then check the flavor and add more if necessary.

If you find that the coconut flakes clump around the paddle, try running the coconut flakes through the food processor to make them smaller before adding them to the ice cream.

This is not an ice cream that you can eat immediately; it’s good right out of the churn, but the lime and coconut really need time to blend together.
Tags: food, recipe

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