In case you were wondering, yes, I put the lime in the coconut and mixed it all up. My youngest sister and I came up with this adaption from David Lebovitz’s book, the Perfect Scoop. Her creativity and my me-ness (yes) created this darlin’ beauty.
This recipe is a Philadelphia-style ice cream. Philadelphia-style ice cream is different from custard style ice cream in two important ways. The first difference is egg. Philadelphia-style does not call for eggs. The absence of eggs in this style of ice cream, in my opinion, highlights the sugar content and somewhat isolates the other individual flavors that may be added. The second difference between Philadelphia-style and custard is cooking. Philadelphia-style does not call for cooking. Indeed, I cannot complain about this difference because it makes the process a whole lot simpler.
To ensure smoothness, I added some vodka. I mean, you have to be certain its smooth, right?
Luckily, I had to run out to the store for some other items earlier in the day. Why? Because the local grocer had a special on a huge carton of strawberries. And, in her typical eureka fashion, my sister suggested that strawberry would go great with the ice cream.
Simply delicious and refreshing. Enjoy this treat as summer is coming to a close.
Lime Coconut Ice Cream
1(1/4 to 1/2) cup of heavy cream
1 (about 13 oz.) can of coconut milk
1 cup of sugar
1/2 cup of lime juice (about 6 small limes)
2 limes (zest)
Splash of vodka (Use your best judgment 🙂 )
Place the sugar in a blender or food processor. Zest two limes into the blender. Then, blend the sugar and lime zest til well incorporated. Add the lime juice and blend til the sugar has dissolved. Next, add the heavy cream and blend til incorporate. Add the coconut milk and blend til incorporated. Last add a splash of vodka and stir. Place the mixture in the fridge for about 1-2 hours (should have a slight chill). Then, follow ice cream maker manufacturer instructions.
Strawberry Coulis
Strawberries
Sugar
Determine the number of servings you want. There really is no math necessary here. The amount of fruit and sugar is dependent on the number of people you are going to serve. A good number could be something like 3-4 strawberries per person (depending on the size of the strawberries). First, rinse and then, hull the strawberries. Next, cut them into fourths (i.e., cutting them in half and then half again lengthwise).
Next, add a third of the total number of servings worth of strawberries (rinsed, hulled, and halved) to a blender. Add about 1/2 tablespoon of sugar for every serving (3-4 strawberries) added. Blend on a puree setting. Taste and add sugar as needed. Finally, add the puree to the sliced strawberries and mix.