Coconut Milk Ice Cream with Ginger and Lime Recipe

  • 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
  • 2 mangoes, peeled, pitted, sliced
  • 1 lime, thinly sliced
  1. Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
  2. 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.)
  3. Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
  4. Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.