This is a print preview of "Coconut Milk Ice Cream With Ginger And Lime" recipe.

Coconut Milk Ice Cream With Ginger And Lime Recipe
by Global Cookbook

Coconut Milk Ice Cream With Ginger And Lime
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  Servings: 6

Ingredients

  • 1 piece fresh ginger - (4 ounce) peeled
  • 2 can unsweetened coconut lowfat milk - (13 1/2 ounce ea) chilled (available at Indian, Southeast Asian, Latin American and many super markets)
  • 1 c. sugar plus
  • 2 Tbsp. sugar
  • 1 c. chilled half-and-half
  • 5 Tbsp. fresh lime juice
  • 1 Tbsp. grated lime peel
  • 1 pch salt
  • 2 x mangoes peeled, pitted, and sliced
  • 1 x lime thinly sliced

Directions

  1. Finely grate ginger, then chop very finely. Set aside sufficient minced ginger (including juices) to measure 1/3 c..
  2. Whisk coconut lowfat milk, sugar, half-and-half, lime juice, lime peel, salt, and reserved 1/3 c. grated ginger in medium bowl till sugar dissolves. Transfer mix to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze till hard, about 3 hrs. (Can be prepared 3 days ahead.)
  3. Scoop ice cream into 6 stemmed glasses or possibly bowls. Garnish with mango and lime.
  4. This recipe yields 6 servings.