Tuesday, May 29, 2012

Creamy Coconut-Lime Ice Cream


Guys, I did something bad. Very bad.

I bought myself an ice cream maker.

It's a problem, really.

I have a real weakness for ice cream. And gelato. And anything that even remotely resembles either. {Honestly, who doesn't?! Please do not tell me you don't...}

To make matters worse, my tastebuds have totally kicked into summer mode. All I want to eat is berries, and ice cream, and popsicles, and things with grill marks. But since I can't combine all of those things {grilled berry ice cream popsicles, anyone?}, I've decided to take it one bite at a time and go from there.

Last week, after taking on a few major baking projects, I needed a little break from turning on the oven, and perhaps from cooking altogether. {And no, the smell of burning plastic eminating from my blender and accidentally crushing my perfectly good 2A piping tip in the garbage disposal wasn't a sign that I needed a little hiatus or anything...}

The only problem is, when I am not physically in the kitchen, I am more often than not obsessing thinking about what I'll be making next, so a "break" doesn't do me much good, now does it? Instead of taking a rest, I dreamed up this:

That's a Coconut-Pineapple Macaroon just hanging out on top.
Creamy Coconut-Lime Ice Cream

It's exactly what it sounds like. Creamy coconut ice cream. Tart lime curd running throughout. Summer in every bite.




Between the itch to use my new kitchen toy, the hot and muggy weather, and coming off of Cuban Week, my craving for tropical flavors won out over my plans to eat things that didn't require cooking, multiple pots & pans, and extensive prep time.


I'm not gonna lie, it's a sacrifice I'd be willing to make again.

As if the ice cream weren't enough of a treat, the Lime Curd that I made to add to it is a sweet and tart little delight in itself. {You can find a whole list of ways to use citrus curd, plus some wonderful looking recipes here.}



I have a feeling this ice cream maker is going to be put to good use within these sweltering months ahead...

Happy Summer, tastebuds. {And my apologies, bikini body.}

Creamy Coconut-Lime Ice Cream

1/2 cup whole milk
1 cup sweetened condensed milk
1/2 cup sweetened shredded coconut
3 egg yolks
1 teaspoon vanilla extract
A pinch salt
1/2 cup heavy cream
1 cup coconut milk
1/4 cup lime curd {See below for recipe}

In a medium saucepan over medium high heat, combine whole milk, sweetened condensed milk, and shredded coconut. Bring to a simmer, then remove from heat to allow to sit and cool{so coconut flavor infuses milk}, about 20-30 minutes.

Meanwhile, whisk 3 egg yolks in a medium bowl and set aside.

When milk and coconut mixture has cooled, strain mixture using a fine mesh sieve pressing down on coconut shreds to ensure all liquid is removed. Whisk liquid into egg yolks.  Discard solids.

Return egg and milk mixture to saucepan, and cook on low to medium heat whisking constantly until slightly thickened, approximately 10-12 minutes. {Do not allow it to boil.} Remove from heat. Stir in vanilla extract and a pinch of salt.

Using a fine mesh sieve, strain thickened egg mixture into another bowl. Add heavy cream and coconut milk. Whisk together to combine.

Allow to cool, then cover bowl with plastic wrap and place in refrigerator for a few hours until cold. {Alternatively, you can place the bowl with the custard mixture over a larger bowl filled with ice and water and whisk for a few minutes to speed up cooling.}

Pour custard mixture into the bowl of an ice cream maker and process according to manufacturer's directions.

When ice cream is thickened and nearly ready, pour a stream of lime curd into ice cream maker. {An easy way to do this is to place curd into a piping bag or zip top bag with a snipped tip, and squirt into ice cream as it churns.} Do not overmix. Remove ice cream and pour into a freezer safe container. Allow to harden up in the freezer for 4-5 hours or overnight for firm, scoopable ice cream.



Lime Curd
Adapted from Epicurious

1/2 cup {1 stick} unsalted butter
3/4 cup sugar
1/2 cup fresh lime juice {about 4-5 limes}
1 tablespoon finely grated lime peel
Pinch of salt
5 large egg yolks


Place a fine mesh strainer over a medium glass bowl and set aside. 

In a medium saucepan over medium-low heat, melt butter. Remove from heat and add sugar, lime juice, lime peel, and salt. Whisk to combine. Add egg yolks and whisk until smooth.
Return saucepan to stove over medium heat. Whisk curd constantly until it thickens slightly, about 10 to 12 minutes , or until it reaches a temperature of 165 degrees on a cooking thermometer. (When it's ready, the mixture will resemble slightly thickened sauce. Do not boil.} Remove from heat.

Strain curd into prepared bowl and discard any solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. Cover and keep chilled.

6 comments:

Chineka said...

I love ice cream and everything about it. This ice cream looks delicious. I hope to get an ice cream maker attachment shortly after I get my kitchen aid stand mixer. Looking forward to seeing more of your ice cream creations.

The Kitchen Prep said...

A girl after my own heart! :) You will LOVE having your own ice cream maker. The options are endless! Will be sure to post any other good flavors I come up with.

Marie said...

Perfect for a hot South Florida summer night. Looks amazing, I'm sure tastes incredible!

Anonymous said...

This looks sooo good! Do you think it would be suitable for cupcake filling?

The Kitchen Prep said...

Thanks, Marie! The lime curd gives it almost a Key Lime Pie flavor, so it definitely has that tropical feel!

The Kitchen Prep said...

I think the Lime Curd could definitely work as a cupcake filling! Or as a spread for muffins or scones... Or right off a spoon. Haha! ;)

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