Coconut Lime Palm Ice Cream
Makes: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Strain the custard through a fine-mesh sieve into a large bowl. Set aside until completely cool.
  5. 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.
Recipe by Bakepedia at