You Put the Lime in the Coconut (and then Make Strawberry Ice Cream!)

So it’s hot in the Southwest. Like HOT … 120 degrees a few days ago so we’re all coping with how to best deal with said heat wave. One sweet way is to dust off your ice cream maker and make some ice cream! Here’s a fun recipe that’s dairy free, low in sugar, and uses seasonal berries. You can leave out the lime but it really adds a wonderful quality to this sweet cold treat!

Strawberry, Coconut, and Lime Ice Cream

Ingredients (Makes 1 1/2 quarts)

16 oz coconut milk (2 cups), full fat & without added preservatives if possible

6 oz almond milk (3/4 cup), or your preferred non dairy milk

1 lime (zest plus juice)

1 pound strawberries, de-stemmed and cut in quarters (yield is about 3 cups)

2 tablespoons brown sugar

4 large egg yolks

4 oz maple syrup (1/2 cup)

1 tablespoon good quality vanilla extract

pinch sea salt or kosher salt

Procedure

1. Place coconut milk and almond milk in a small to medium sized saucepan and bring to a simmer over medium heat.

2. While milks are heating, zest and juice lime. Add zest to heating milks, and set juice aside.

3. Once milks have come to a simmer, turn off the heat and let lime zest and mills steep for about 10 minutes.

4. While milk is steeping, separate 4 eggs and place yolks in a smallish bowl (I put mine in a 1 cup Pyrex measuring cup) and stir gently with a whisk. Save the whites for your morning omelette.

5. Return the saucepan containing the now lime-infused milks to the stove and heat to a simmer over medium heat. Once reheated, pour about a quarter cup of warm milk into the bowl of egg yolks, stirring constantly so the yolks don’t scramble. Stir well to combine and then return yolk/milk mixture back to saucepan with the remaining milk.

6. With heat set to medium, stir milk/yolk mixture with a whisk constantly until mixture thickens slightly and would coat the back of a wooden spoon. Do not overcook or eggs will scramble and the mixture might curdle. (If this happens, don’t fret. Just put the entire mixture into a blender and blend until uniform. Be careful putting a warm mixture into a blender, however. Make sure to remove the center portion of the blender lid and cover with a kitchen towel before turning on.)

7. Off heat, add maple syrup, vanilla extract, and salt to the cooked egg/milk mixture (“base”). Stir well. Set pan over bowl of ice water to let cool to room temperature before placing in refrigerator to cool completely. You can place the ice cream base in another container or just cover the saucepan with a lid. Let chill at least 4 hours, or overnight.

8. While milk and egg mixture is chilling, prep your strawberries. De-stem and quarter 1 pound of berries. Set half the berries aside in a small bowl and top with 2 tablespoons of brown sugar. Let sit at room temperature for about 30 minutes.

9. Remove ice cream base from fridge and put into a blender or food processor. Add the other half of prepped strawberries (without the sugar) and blend until smooth.

10. Place ice cream base into ice cream machine and freeze per the recommended instructions. Generally, ice cream machines call for churning at least 20 — 30 minutes. I churn mine about 25 minutes.

11. Remove ice cream from machine and place in a freezer container, layering with the remaining half of sugared strawberries. Freeze until firm, about 4 hours. You can enjoy straight from the machine if you like a soft serve consistency.

For a fun treat, top with seltzer water for a delicious Strawberry Cream Soda!

Happy Baking!

xo, Marisa (The Radical Cupcake)

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