INGREDIENTS:
1 (4-ounce) piece fresh ginger, peeled
2 (13.5- to 14-ounce) cans chilled unsweetened coconut milk*
1 cup sugar PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
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
DIRECTIONS:
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 stemmed glasses or bowls. Garnish with mango and lime.
* Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
This recipe for Coconut Milk Ice Cream With Ginger And Lime serves/makes 6.