Ingredients with Measurements:
- 1 can of full-fat coconut milk (400 ml)
- 1 can of sweetened condensed milk (400 ml)
- 1/2 cup of freshly squeezed blood lime juice
- 1/4 cup of desiccated coconut
- 1/4 teaspoon of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, blood lime juice, desiccated coconut, and salt until well combined.
2. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions until the ice cream is thick and creamy.
3. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
4. Once the ice cream is frozen, scoop it into bowls and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes (churning time in the ice cream maker)
Temperature:
- Freezer temperature: -18°C
Serving size:
- This recipe makes about 4 servings.
Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 45g
- Protein: 6g
Substitutions for ingredients:
- Regular limes can be used instead of blood limes.
- Shredded coconut can be used instead of desiccated coconut.
Variations:
- Add some chopped fresh mint leaves to the ice cream mixture for a refreshing twist.
- Swirl in some raspberry or strawberry sauce for a fruity flavor.
Tips and tricks:
- Make sure to use full-fat coconut milk for a creamier texture.
- Chill the ice cream mixture in the fridge for a few hours before churning it in the ice cream maker for better results.
- Toast the desiccated coconut in a dry pan over medium heat for a few minutes before adding it to the ice cream mixture for a nuttier flavor.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a coconut shell for a tropical vibe.
- Top the ice cream with some toasted coconut flakes and a slice of blood lime for a beautiful presentation.
Garnishes:
- Toasted coconut flakes
- Fresh mint leaves
- Blood lime slices
Pairings:
- Serve the ice cream with some fresh fruit or a slice of cake for a delicious dessert.
Suggested side dishes:
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping it.
- If the ice cream is too soft, freeze it for a few more hours until it reaches the desired consistency.
Food safety advice:
- Make sure to use pasteurized sweetened condensed milk to avoid any risk of foodborne illness.
- Store the ice cream at a safe temperature of -18°C or below.
Food history:
- Blood limes are a type of lime that originated in Australia and are known for their deep red color and tart flavor.
Flavor profiles:
- The ice cream has a creamy coconut flavor with a tangy and slightly bitter note from the blood lime juice.
Serving suggestions:
- Serve the ice cream as a refreshing dessert on a hot summer day.
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