First, let me start by saying, Happy Birthday Jen!
You know I love you from head to toe. Cheers to you and your grand new year.
xox, Jenn
When Jen mentioned she was making flourless chocolate cake for her mid-life birthday, I remembered a recent pairing I’d seen for chocolate cake and lime sorbet. I attempted lime (coconut milk) ice cream last month for a dinner party and felt it just wasn’t tart enough. So, this time I amped up the lime juice. Jen’s surprise addition of raspberry syrup and fresh berries brought it all together, heralding the arrival of spring. And so, so pretty.
COCONUT LIME ICE CREAM
- 1/2 c. + 2 Tbs. Fresh Squeezed Lime Juice
- 1 c. Sugar
- 1/4 tsp. Guar Gum
- 3 Large Eggs
- 1 – 14 oz. can Coconut Milk
- 1/2 c. Water
- 1/2 tsp. Vanilla
Stir together the sugar and guar gum to break up any lumps. In a heavy 2 quart saucepan, whisk together 1/2 c. lime juice, sugar + guar, eggs, water, and 1/2 c. coconut milk. Cook over medium-low heat, whisking constantly until just barely simmering. Mixture should be thick enough to coat the back of a spoon (about 170 degrees). Remove from heat and strain through mesh sieve into bowl, to remove any egg threads or guar lumps. Whisk in the remainder of the coconut milk. Place in the fridge for 2-3 hours, until chilled thoroughly (if in a rush, can place in freezer for an hour, stirring every 20 minutes). Freeze in ice cream maker according to manufacturer’s instructions. Mine takes 35 mins. In the last 5 minutes, add the remaining 2 Tablespoons fresh lime juice.
Makes about 1 qt.