Lemon Coconut Ice CreamJul 19th, 2012 | By Peter Minakis | Category: Coconut, Dairy, Dessert, Featured, Honey, Ice Cream/Gelato, Lemon, Liqueuer, Recipes, Vegetarian
Sometimes the tastiest things to come out of my kitchen are the simpler recipes.Even though we’re making ice cream today and if you have an ice cream maker, the task is that much easier. Ice cream usually begins with a custard base, which means using heavy cream and eggs. We have none of that here.
I served this ice cream last week at my Thalassa Greek Supper Club as part of dessert. The ice cream is fine alone but it’s fab with Revani, a traditional sponge cake finished from syrup and the best Revani coming from the northern Greek city of Veria.
‘Tis not a dietary recipe by any means but there’s alternate forms of fat with coconut milk and condensed milk as the base. If there’s a healthy aspect of his recipe it would have to be the yogurt. You don’t need anything fancy, just a plain yogurt with at least 3.5% fat. Don’t go for the skinny yogurts as they have no taste, may contain gelatin and you may get ice crystals in your ice cream.
Coconut milk provides all that good tropical flavour and I opted to add toasted coconut only as a garnish. The other base for the flavour is lemons – the zest giving most of the flavour and the juice lending to the tartness that’s needed in this rich, refreshing yet very apropos summer treat. Mix, chill overnight and churn in your ice cream maker as per usual and chill in the freezer to set overnight.
Lemon Coconut Ice Cream
(makes about 16-20 scoops)
1 can of coconut milk (474ml)
1 can of condensed milk (300ml)
1/4 cup of honey
1 Tbsp. of vanilla extract
1 tsp. salt
zest and juice of 2 lemons
650 gr. tub of plain yogurt (at least 3.5 % fat)
splash of Limoncello or Malibu coconut liqueur (optional)
toasted sweetened coconut
- Ensure the ice cream container from your maker is placed in the freezer and chilled for at least one night prior. In a large bowl, add the coconut milk, condensed milk, honey, vanilla, salt, zest and lemon juice and yogurt. Simply stir with a spatula until amalgamated, taste and adjust flavourings to your specific liking.
- To make your toasted coconut, place a large non-stick skillet on your stove-top over medium heat and add enough coconut to cover the pan. Stir the coconut until the flakes become golden. Remove from heat and allow to cool and store in a covered container.
- Cover and place in the fridge for at least 6 hours to overnight. The next day, assemble your ice cream maker and pour the chilled ice cream base into it and churn for 25 minutes. At this point you may add the Limoncello (alcohol helps keep alcohol smooth).
- Empty the contents into a plastic tub, cover and place in your freezer for a day/overnight. Serve with a sprinkle of toasted coconut.
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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.