Coconut Lime Ice Cream Automatic Ice Cream Maker Food

COCONUT LIME ICE CREAM - AUTOMATIC ICE CREAM MAKER RECIPE

Steps:

• Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
• Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
• Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

10 BEST CUISINART ICE CREAM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cool treat in 30 minutes or less!

COCONUT MILK & LIME ICE CREAM

Steps:

• Mix beaten eggs with the sugar, zest and lime juice, then add the cream and coconut milk.
• Follow instructions for ice cream maker and then when at a soft serve consistancy, put in freezer to allow it to firm up.

COCONUT ICE CREAM

Steps:

• Spread coconut out on a baking sheet lined with foil.
• Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
• In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
• Beat in the cornstarch and salt; set aside.
• In a saucepan, mix together the half-anf-half and coconut milk.
• Bring to a boil over medium heat.
• Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
• Pour the entire mixture back into the pan and set on low heat.
• Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
• Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
• Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
• May eat right away or transfer to a freezer container and freeze 2 hours.

COCONUT ICE-CREAM

Steps:

• Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
• Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
• Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
• Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.

CREAMY COCONUT MILK ICE CREAM

Steps:

• 1. Freeze the Cuisinart Ice Cream Maker bowl at least 24 hours in advance according to manufacturer's directions. 2. Whisk together coconut milk,s ugar, salt, and vanilla in a large bowl then set mixture in fridge for 1 hour, or overnight to chill. 3. Slowly pour mixture into pre-frozen ice cream machine bowl and let the mixture churn until it reaches desired ice cream consistency (15-25 minutes).

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

VANILLA COCONUT ICE CREAM

Steps:

• Combine all ingredients in a medium-sized pot and heat over medium-low heat until sugar has completely dissolved. (Do not bring to a boil)
• Put the pot in your fridge to cool. Once it is completely cold, process it according to your ice cream maker's directions. (See the blog post for making this without an ice cream maker.)
• Either serve immediately (my favorite!) or scoop the ice cream into a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
• Store in your freezer. Allow the ice cream to sit for 10 minutes at room temperature before serving.