I put the lime in the coconut and VOILA! Best Ice cream Ever according to Jim and I am pretty sure Tracy was equally enamored.
First of all, I am not a HUGE ice cream fan – put me in the once a month category and that would be maximum consumption and I always go for the artisan gelato bar places. Unless I’ve got company I never keep ice cream in my freezer at home.
BUT last week I found a perfectly pristine ice cream maker at Value Village for $7.99 on a Tuesday (so I get 30% off). It is a Donvier. I looked the brand up on my phone and liked what I saw, so bought it.
The Donvier is a plastic frame with a paddle, a lid and a handle. The magic is the cylinder inside the plastic frame. You put it in your freezer for 6 hours and then you put the custard into the cylinder and turn the handle twice every 2-3 minutes for 20 minutes and you have made ice cream.
I made a Martha Stewart vanilla ice cream which was VERY rich. Nice but Very Very rich.
So, since I was making Mexican chilli lime chicken with Mexican rice I decided to make a paired ice cream concoction.
I adapted this recipe (a lot). I used a lemon ice cream recipe as a base and just winged it from there.
It turned out creamy, but not rich and heavy. The coconut flavour was evident and the lime flavour was intense but not tart. It was a winner and I could eat it for breakfast.
Wait….I just did.
COCONUT LIME ICE CREAM (low carb)
3 large eggs
3 large egg yolks
1/3 cup sweetener (I use Xylitol)
1/4 cup freshly squeezed lime juice
1 tablespoon lime zest
6 tbspn butter, cubed
1 cup heavy whipping cream
3/4 cup coconut milk
1/4 cup sweetener (Xylitol)
Whisk eggs, yolks and sweetener in the top of a double boiler or a medium bowl until well combined and fluffy
Stir in lime juice and zest
Place on double boiler or if using a bowl, on a pot of boiling water, taking care that the bottom of the bowl is not in contact with the water
Whisk while cooking on low heat – about 7-10 minutes. The mixture will start thickening quite slowly and then BAM! So be very careful.
Remove from heat and stir in butter. Let it stand for about a minute and then stir it up to combine and become smooth.
Cover with plastic wrap covering the surface completely in order to avoid a nasty thick skin. Chill for about 3 hours.
I made my curd in the morning before I went out and then finished the ice cream at 5pm when I got home. It was ready to eat at 6.30.
In a large bowl whisk the heavy whipping cream, coconut milk and sweetener together. Add the lemon curd and mix until combined and smooth.
Pour mixture into your ice cream container and churn according to instructions.
Chill for one hour.
I put a loaf tin in my freezer, lined with plastic wrap and then put the churned ice cream in there.
It freezes quite hard but at room temperature softens nicely in about 15 minutes.
#lime #coconut #icecream #dessert #lowcarb