BLUEBERRY, COCONUT & LIME ICE CREAM
This zingy ice cream is really worth making - and you don't even need to use an ice cream maker
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 6
Steps:
- Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
- Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
- Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.
Nutrition Facts : Calories 429 calories, Fat 35 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM
Provided by Food Network Kitchen
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
- Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
- Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
- Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.
SPICY BLUEBERRY ICE CREAM
Another blueberry ice cream recipe, but this one is a bit special because of the combination with coconut and lime, which makes it a bit spicy. This works great in an ice-cream maker. Adapted from a recipe by Kate McGhie (the original had too much lime juice in it).
Provided by Is This Really Nece
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely grate the zest from one of the limes and juice both.
- Heat zest, half of the juice, and the sugar over low heat and dissolve.
- Add blueberries and simmer until the berries start to pop their skins (don't overcook!).
- Allow to cool for about five minutes and stir in coconut cream.
- Allow to cool to room temperature.
- Lightly whip cream.
- Fold in blueberry mixture.
- Add the rest of the lime juice while tasting for balance -- don't put in too much or it will easily overpower the berry taste.
- Put in a container and freeze for about an hour or until the mixture is set a few centimeters from the edges.
- Whisk until smooth and freeze for another hour; whisk again.
- Freeze until firm.
Nutrition Facts : Calories 492.9, Fat 37.5, SaturatedFat 26.1, Cholesterol 97.8, Sodium 59, Carbohydrate 41.1, Fiber 3.2, Sugar 33.1, Protein 3.6
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