Coconut Lime Palm Ice Cream
When I first saw this image from Senegal: Modern Senegalese Recipes from the Source to the Bowlby Pierre Thiam with Jennifer Sit I stopped and stared. The color of this ice cream was mesmerizing. I had seen red palm oil in my local Asian market, and frankly, I was a bit intimidated by it. It looked so odd to me. I had heard it mentioned on Dr. Oz as having health benefits. It is purported to contain very high amounts of beta-carotene and lycopene, even more than tomatoes and carrots. But let’s get back to the color and taste. The color is derived from the flesh of the palm fruit (it is not the same as simple palm oil, which is derived from the seed or kernel of the fruit and has a very different nutritional profile – not as good). The flavor can be divisive. Some describe it as buttery and rich. Others say it faintly reminds them of carrots. Others say it is a strong, bitter acquired taste. Here is this Coconut-Lime-Palm Ice Cream it lends a brilliant color, a rich texture and the coconut and lime flavors predominate. Adventurous for some palates for sure, but this dessert will be the talk of your next gathering. Also check out the Chocolate Mango Pound Cake from the same book.
From Senegal: Modern Senegalese Recipes from the Source to the Bowlby Pierre Thiam with Jennifer Sit © Pierre Thiam Accompanying photos © Evan Sung
This Senegalese-inspired creation has become one of my favorite ice creams. The flavors of red palm, coconut, and lime simply work together. It feels so rich that it is hard to believe that this ice cream has no dairy. The taste is otherworldly and would convert anyone into a red palm oil addict.
- 2 cups full-fat coconut milk
- ½ teaspoon salt
- 3 tablespoons grated lime zest
- 1 teaspoon orange flower water
- 4 large egg yolks
- ²⁄³ cup sugar
- ¾ cup red palm oil
- In a saucepan, combine the coconut milk, salt, lime zest, and orange flower water. Cook over medium heat until barely boiling, about 5 minutes. Set aside to cool.
- In an electric mixer fitted with a whisk attachment, beat the egg yolks and sugar on medium-high speed for 3 to 5 minutes, until pale and thick. Reduce the speed to low and slowly beat in the palm oil until blended, about 2 minutes.
- Over medium heat, bring the coconut milk mixture back to a simmer. With the mixer on medium speed, slowly add the coconut milk and mix until well blended. Pour the custard back into the saucepan. Cook over medium heat, stirring constantly with a heatproof rubber spatula, until the custard is thick enough to coat the back of the spatula, about 5 minutes.
- Strain the custard through a fine-mesh sieve into a large bowl. Set aside until completely cool.
- Pour the custard into an ice cream maker and process according to the manufacturer’s instructions. Scrape into a container with a tightly fitting lid and store in the freezer for up to 3 days.