Cool, creamy, tart, & tangy are just a few words for this super refreshing treat!
3/4 cup half and half
1 cup sweetened shredded coconut
1/4 cup granulated sugar
Pinch of salt
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tablespoon finely chopped lime zest
1 teaspoon coconut extract
1. In small sauce pot, combine the milk, coconut and salt. Stir with a wooden spoon over medium heat. Continue simmering until it has reduced to by about a fourth. Cover and allow to steep for one hour. After one hour, strain the coconut milk into a measuring cup. Reheat milk mixture over medium-low heat.
2. In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
3. Pour sweetened condensed milk, lime juice and zest into a large mixing bowl, over an ice bath. Strain custard into the cream, stirring until cooled. Add coconut extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
4. Once chilled, add to ice cream maker and follow manufacturer’s instructions.
For the Dulce de Leche- This is the EASIEST version for this thick caramel sauce...1 ingredient!
1 can of sweetened condensed milk (14 oz)
Pierce a small hole on top of can (can opener works great for this) Place can in a small saucepan, add enough water to go 3/4 of the way up the can. Simmer on low for about 3 hours. Remove from water & let rest about an hour to cool. Pour over ice cream, cakes...makes a great dip for apples. Store leftovers in a plastic container in refrigerator. Now how easy was that?!