Coconut Lime Ice Cream Automatic Ice Cream Maker Recipes

Steps:

• Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
• Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
• Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

Steps:

• Mix beaten eggs with the sugar, zest and lime juice, then add the cream and coconut milk.
• Follow instructions for ice cream maker and then when at a soft serve consistancy, put in freezer to allow it to firm up.

Steps:

• Churn dates in a food processor with a little coconut milk.
• Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
• Mix the balance coconut milk and sugar in a pan.
• Add the date paste and bring to a boil over medium heat.
• Add the cornflour paste when it comes to a boil.
• Reduce the flame and simmer for 2-3 minutes stirring.
• Keep aside to cool.
• Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
• Take it out of the freezer and keep at room temperature.
• Beat cream over ice till light and fluffy.
• Beat the set ice cream too.
• Add the cream to this and mix well.
• Refreeze for 6-7 hours or overnight again.

Steps:

• Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
• Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
• Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

Steps:

• 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.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.