Maybe ice cream isn't the very first thing you think of during these cold days, but this recipe is delicious and simple, and would be wonderful paired with a hot piece of chocolate cake. Or a piece of galaktoboureko!
Lemon Coconut Ice Cream
- 1 can of coconut milk (16 ounces)
- 1 can of condensed milk (10 ounces)
- 1/4 cup of honey
- 1 Tbsp. of vanilla extract
- 1 tsp. salt
- zest and juice of 2 lemons
- 23 ounce ontainer of plain yogurt (at least 3.5 % fat)
- splash of Limoncello or Malibu coconut liqueur (optional)
Ensure the ice cream container from your maker is placed in the freezer and chilled for at least one night prior. In a large bowl, add the coconut milk, condensed milk, honey, vanilla, salt, zest and lemon juice and yogurt. Simply stir with a spatula until combined. Now you can taste the mix and adjust the flavors as you like.
Cover and place in the fridge for at least 6 hours to overnight. The next day, assemble your ice cream maker and pour the chilled ice cream base into it and churn for 25 minutes. At this point you may add the Limoncello (alcohol helps keep the ice cream smooth).
Empty the contents into a plastic container, cover and place in your freezer for 4 hours or overnight until the ice cream is the correct consistency. Makes about 16-20 scoops.