It feels like summer today and I couldn’t be happier, especially since it’s supposed to last till at least Monday. That also means ice cream weather is upon us. I love the combination of coconut, lime and mint. The alcohol is optional but I used coconut rum to add more coconut flavor. Yum!
This recipe makes about 1.5 litters of ice cream
For the lime and mint simple syrup:
½ cup of sugar
1/3 cup of mint leaves, packed
Juice + zest of 3 limes
1 cup of water
For the ice cream base:
400ml of coconut milk
250ml of whipping cream
½ cup of sugar
4 egg yolks
1 cup of shredded and desiccated coconut (optional)
½ cup of coconut rum (optional)
Start by making the lime and mint simple syrup. Place the lime zest, lime juice, mint leaves, sugar and water in a saucepan over medium heat. Let it simmer for about 5 minutes, stir from time to time so the sugar dissolves. Then transfer it to a bowl and let it cool down.
For the ice cream base, place the egg yolks and sugar in a large bowl. Whisk to combine.
Place the coconut milk and whipping cream in a saucepan over medium heat. Whisk it to dissolve any solids from the coconut milk. Once it is simmering, very slowly start pouring it into the egg yolk and sugar mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.
Then transfer the mixture into the saucepan again. Over medium low heat and using a wooden spoon, stir for about 5 to 6 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays. Transfer it to a bowl and allow it to cool down. If you want to be sure there are no curds, just use a fine mesh sieve and strain the mixture.
Once the ice cream base has come to room temperature, place it in the fridge to cool down completely.
Once the ice cream base is cold, strain the simple syrup and whisk it into the ice cream base. Add the rum. Whisk to combine.
Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, add the desiccated coconut into the machine and allow it to mix thoroughly.
Store in an airtight container for at least 2 hours before serving.