She put the lime in the coconut (milk)
…along with some ginger, cream and sugar. Then I scooped ’em both up.
Yes, every time I think of this ice cream, I get the Coconut Song stuck in my head.
Speaking of the Coconut Song, you probably know the original version, but do you remember this one from The Muppet Show?
Oh, Kermit…”Ain’t there nothing I can take to relieve this flipper ache?” I wish the Muppet Show was still on.
Anyhow…back to the ice cream! I made this coconut milk ice cream with ginger and lime a few days ago as a sweet ending to our tofu & broccoli curry, and served it with some sliced kumquats on top. This was the first time I’d ever eaten a kumquat…they are *tasty!* I liked how their citrusy sweet-tart flavor tasted with the smooth coconut milk, and all the limey goodness.
I found the original recipe on epicurious.com, but based on some of the reviewers’ comments, I toned down the amount of fresh ginger in the mixture. I love fresh ginger, but I was a little worried that its assertive heat would overpower the milder, smooth coconut flavor in the coconut milk. The amount I list in the recipe below was just enough to have a hint of ginger’s heat in the background, while allowing the coconut and lime flavors to shine.
When I was eating this (besides hearing the Coconut Song in my head), I kept thinking what a delicious summer dessert this would be…the flavors make for an ice cream that’s different and unexpected, yet still familiar enough to appeal to anyone. It would be great after a spicy meal, all that cold, creamy coconut flavor to cool you down…this will definitely be making a repeat appearance in our kitchen this summer!
I’m scooping up this ice cream for this month’s Sugar High Friday, themed “Asian Sweet Invasion.” Entries this month are meant to incorporate Asian ingredients into classic desserts; I thought the coconut milk, ginger, lime and kumquats seemed to fit the bill. This month’s SHF is being hosted by Amrita of La Petit Boulangette; you can check out the roundup on Friday, April 25th.
Coconut Milk Ice Cream with Ginger & Lime
Adapted from Bon Appetit, July 2002
I used full-fat coconut milk in this recipe, and swapped heavy cream for the half and half — both changes to avoid what many reviewers described as a hard, icy texture. The fat works: the resulting ice cream is smooth and very creamy. You can of course use half and half and lowfat coconut milk if you’d rather, just be aware that the consistency might be a bit different.
1 ounce fresh ginger root, peeled and finely grated (about 1 tablespoon)
1 15-oz can coconut milk (full fat works best)
1/2 cup + 1 tablespoon sugar
1/2 cup heavy cream or half and half (I used heavy cream)
3 tablespoons lime juice
1/2 tablespoon lime zest
pinch of salt
Whisk together all the ingredients, then pour into your ice cream maker. Process according to the directions for your ice cream maker, then transfer to a container and freezer until firm, about 2 hours.