I seem to be on a coconut tear these days: coconut water, coconut oil, coconut kefir, coconut yogurt… Clearly, my mind wants me to head to a tropical island, but unfortunately, the closest I am able to get is the grocery store. Fine. If I can’t go to the islands, I’ll bring the islands home with this sweet, creamy dessert.
Ice cream runs in my blood. My great-grandfather owned an ice cream company at the turn of the last century in Dayton, Ohio. When he died, he left it to my grandfather, who would bring home plenty to share. Each Sunday, my family had a big “dinner” in the early afternoon, and around 7 p.m., we shared popcorn and milkshakes made with delicious Gem City Ice Cream.
I’m not sure what my grandaddy would have to say about coconut-lime ice cream, but my family ate almost all of it before I could get a photo. The simple ingredients undermine how decadent this ice cream is. Instead of coconut milk, I reached for cream of coconut, which is usually used in mixed drinks like piña coladas. It is already sweetened, so there is no need to add any sugar – though it certainly wouldn’t hurt if a tablespoon or so of dark rum were to fall into the mix. (Fun fact: Adding alcohol to your ice cream base will keep it from freezing rock solid.)
Now sing along with me (You know you want to):
Lime-in-the-Coconut Ice Cream Makes 1 quart
1 15-oz. can cream of coconut
2 cups half-and-half
1 cup heavy cream
6 egg yolks
1 tsp. kosher salt
2 Tbsp. lime zest
Special equipment: Ice cream maker
• Gently heat the cream of coconut, half-and-half and cream in a heavy saucepan over medium-low heat, stirring frequently until just simmering. Reduce the heat to low.
• In a large bowl, whisk together the egg yolks and salt. Temper the egg yolks by drizzling ½ cup of the warm cream mixture into bowl, whisking constantly. Repeat with another ½ cup of cream, whisking constantly (If you pour the hot liquid in too quickly, you will scramble the eggs.) Whisk another 1 cup cream mixture into the egg yolks, then pour the liquid back into the saucepan.
• Return the saucepan to medium-low heat and whisk until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Be careful not to let the mixture boil. Remove from heat and stir in the zest.
• Pour the hot ice cream base into a bowl and let cool at room temperature 20 minutes. Then place it in the refrigerator and chill 4 hours.
• Pour the chilled base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into an airtight container and freeze at least 2 hours before serving.
This article appears in August 2014.