Ginger Lime Coconut Ice Cream
Author: 
Serves: 6
 
Ingredients
  • Ginger Lime Coconut Ice Cream
  • 10 oz fresh Ginger, thinly sliced
  • 1 cup Water
  • ⅔ cup Honey
  • 1 can Coconut Milk (no sugar added)
  • Pinch of Salt
  • Juice of 1 Small Lime
  • 2 egg Whites
Instructions
  1. The Day Before:
  2. Combine 2 oz of ginger with coconut milk. Refrigerate overnight, shaking or stirring occasionally.
  3. Spray a cookie rack with pan spray and place a piece of parchment paper under the rack. Strain the coconut milk.
  4. Bring water and remaining ginger to a boil. Reduce heat to a simmer. Simmer until ginger is soft and water is reduced to about ¼-1/3 cup.
  5. Add honey and turn heat back up to a boil. Reduce heat and simmer, stirring frequently, until syrup is very thick about 12 minutes.
  6. Allow the ginger to cool in the syrup and then transfer to the prepared rack to drip dry. Keep the syrup and any drippings.
  7. The Day Of:
  8. Strain the coconut milk. Discard the coconut milk soaked ginger.
  9. Make an Italian meringue for the base of the ice cream: Start by whipping the egg whites, and the lime juice until egg whites start to stiffen. Heat the remaining honey syrup from the candied ginger until it reaches 240F (this should be about 1 minute after it starts boiling)
  10. With the mixer running (or, whisking constantly by hand if you happen to be staying in an apartment in Hanoi without a mixer) slowly pour the hot syrup into the egg whites. Continue beating until the egg whites are thick, silky and stand at stiff peaks.
  11. Gently fold in the coconut milk and the salt until just blended. Freeze for 2 hours. Meanwhile, chop candied ginger. Fold candied ginger and any syrup drippings into ice cream and return to freezer. Allow to freeze at least another 2 hours before serving.
Recipe by Super Foods Life at https://www.superfoodslife.com/ginger-lime-coconut-ice-cream/