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Receta Coconut Milk Ice Cream With Ginger And Lime
by Global Cookbook

Coconut Milk Ice Cream With Ginger And Lime
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  Raciónes: 6

Ingredientes

  • 1 piece fresh ginger - (4 ounce) peeled
  • 2 can unsweetened coconut lowfat milk - (13 1/2 ounce ea) chilled (available at Indian, Southeast Asian, Latin American and many super markets)
  • 1 c. sugar plus
  • 2 Tbsp. sugar
  • 1 c. chilled half-and-half
  • 5 Tbsp. fresh lime juice
  • 1 Tbsp. grated lime peel
  • 1 pch salt
  • 2 x mangoes peeled, pitted, and sliced
  • 1 x lime thinly sliced

Direcciones

  1. Finely grate ginger, then chop very finely. Set aside sufficient minced ginger (including juices) to measure 1/3 c..
  2. Whisk coconut lowfat milk, sugar, half-and-half, lime juice, lime peel, salt, and reserved 1/3 c. grated ginger in medium bowl till sugar dissolves. Transfer mix to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze till hard, about 3 hrs. (Can be prepared 3 days ahead.)
  3. Scoop ice cream into 6 stemmed glasses or possibly bowls. Garnish with mango and lime.
  4. This recipe yields 6 servings.