It’s finally happened!
No, I didn’t win the lottery. Nor did I climb Mount Everest. But I did finally make ice cream after wanting an ice cream machine for a decade or so. I know, it’s just one of those things that never got around to happening.
Now that I think about it, this isn’t my first ice cream maker. When I was in fifth grade I got one of those kiddie ice cream makers. The ones that come with rock salt and a package to stir into milk. Then, thirty minutes and two limp arms later, voila! Homemade ice cream! Too bad after about 3 batches and the powder packages ran out, so did my enthusiasm. It was fun while it lasted.
And alas, now I get to revive my frozen fantasies! Keep on the lookout for many more to come!
Coconut Milk Ice Cream with Ginger and Lime
1 4-ounce piece fresh ginger, peeled
2 13.5- to 14-ounce cans chilled unsweetened coconut milk
1 cup plus 2 tablespoons sugar
1 cup chilled half and half
5 tablespoons fresh lime juice
1 tablespoon grated lime peel
Pinch of salt
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 glasses or bowls.
courtesy Bon Appétit.