My Tiny Oven: Coconut Lime Ice Cream

It is finally time to break out the ice cream maker again! I am so excited, I made a few things last year after I got the kitchen aid stand mixer attachment for my Birthday they all turned out amazing,

Vanilla Ice Cream, Peanut Butter Cup Ice Cream, Raspberry Frozen Yogurt.

I can’t wait to crank out a bunch more frosty treats this year.

I decided to start with this Coconut lime ice cream, delish!

What you need,

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1 ½ cups whole milk

1 cup sweetened coconut

¼ cup sugar

Pinch of salt

4 large egg yolks

1 14oz. can sweetened condensed milk

½ cup fresh lime juice (from about 5 limes)

1 tbsp. lime zest, chopped

1 tsp. coconut extract

Combine the milk, coconut, sugar and salt in a medium saucepan. Stir over medium heat and bring to a low simmer, reduce the heat and simmer for 10 minutes or until the mixture is reduce by ¼.

Remove the pot from the heat and cover. Allow the mixture too steep for 1 hour. Strain through a fine mesh sieve into a measuring cup.

Reheat the mixture in a clean pot over medium low heat.

In a separate bowl whisk the yolks. Once the milk is hot, not boiling, add about ¼ cup of the hot milk mixture to the eggs, whisking the whole time to temper the eggs so they won’t curdle.

Slowly add the tempered eggs into the pot of hot milk whisking the whole time. Heat until the mixture thickens enough to coat the back of a spoon.

Pour the can of condensed milk, lime juice and zest into a large bowl and place over an ice bath. Once the custard is ready, strain through a fine mesh sieve into the condensed milk mixture and stir until cooled.

Stir in the coconut extract.

Cover and refrigerate the mixture for at least 5 hours or overnight.

Mix the cream in your ice cream maker according to manufactures instructions.

Once the ice cream is ready, transfer it to an airtight container and keep it in the freezer until you are are ready to serve.