Coconut Milk Ice Cream With Ginger And Lime

By á-174942

Ingredients

• 1 piece fresh ginger - (4 oz) peeled
• 2 cans unsweetened coconut milk - (13 1/2 oz ea) chilled (available at Indian, Southeast Asian, Latin American and many
• 1 cup sugar plus
• 2 tablespoons sugar
• 1 cup chilled half-and-half
• 5 tablespoons fresh lime juice
• 1 tablespoon grated lime peel
• 1 pinch salt
• 2 mangoes peeled, pitted, and sliced
• 1 lime thinly sliced

Details

Servings 6

Preparation

Step 1

Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.

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.)

Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.

This recipe yields 6 servings.