| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 38.6g | 32g | 45.8g |
| sugars | fibre | protein | salt |
| 39.7g | 4.5g | 7.2g | 0.05g |
As a Texan by roots, warm, sunny days compel me to recall memories of growing up with refreshing homemade ice creams every summer. And of these delightful versions, the Lemon Myrtle and Coconut Ice Cream has always found a special place in my heart with its tangy-sweet notes and creamy texture, making for a truly comforting dessert. It’s an exciting blend of flavors that remind me of my southern heritage, while encompassing the joy of embracing vibrant Tex-Mex nuances.
The Health Points that Make this Recipe a Winner
Now, why would a health-conscious foodie, like myself, fall for something as indulgent as this Lemon Myrtle and Coconut Ice Cream? Well, it’s not just about the vibrant and uplifting flavors. It’s also about nourishment. The recipe uses coconut cream and coconut milk which are known for being rich in healthy fats and fiber, promoting better heart health and digestion source.
Then there’s lemon zest and juice, packed with vitamin C, beneficial for immune health and also known for their potential detoxifying properties source. Surprisingly, even the finely chopped lemon myrtle leaves add to the health quotient, considering that they are stuffed with different antioxidants, essential to overall wellbeing source.
A Dessert that Shines in Any Meal
This ice cream finds a fantastic companion in a variety of dishes, thus elevating the entire dining experience. While it works as a delightful standalone dessert, it pairs incredibly well with classic Texan desserts like warm pecan pie or peach cobbler. Yet, thinking out of the box and serving it alongside grilled pineapple or spicy Mexican flan can take the tasting experience to a whole new level!
Nevertheless, the best part is, while reminiscing my humble southern beginnings and my love for Tex-Mex fusion, creating the Lemon Myrtle and Coconut Ice Cream recipe feels like a celebration of my roots and culinary expertise. So, whether it’s about cooling off on a hot summer’s day, or satiating frosty cravings in the heart of winter, this ice cream serves my heart’s delight every time!
What You’ll Need
- 1 cup of coconut cream
- 1 cup of coconut milk
- 3/4 cup of granulated sugar
- 4 egg yolks
- 1 tablespoon of lemon myrtle leaves, finely chopped
- Grated zest of 2 lemons
- 1/4 cup of lemon juice
- 1 cup of shredded coconut, toasted
Method
Step One
First, in a medium saucepan combine the coconut cream, coconut milk, and half of the granulated sugar. Stir them well over medium heat until the mixture is hot but not boiling.
Step Two
In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined and creamy. Slowly pour the hot coconut mixture into the egg yolks, stirring continuously to ensure the eggs don’t scramble.
Step Three
Return the combined mixture to the saucepan and heat on medium-low, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Step Four
Remove from the heat and stir in the finely chopped lemon myrtle leaves, grated lemon zest, and lemon juice. Then, allow the mixture to cool for about 10 minutes and strain to remove the lemon myrtle leaves.
Step Five
Cover the strained mixture with cling wrap, making sure the plastic is touching the surface to prevent a skin from forming. Refrigerate for at least 3 hours or until completely chilled.
Step Six
Once the mixture is chilled, prepare it in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the toasted shredded coconut.
Step Seven
Transfer the ice cream to a lidded container and freeze until firm. When ready, serve the Lemon Myrtle and Coconut Ice Cream and enjoy this refreshing, tropical treat!
