Homemade Lime Ice Cream Snowballs in Toasted Fresh Coconut

23 Nov


For lime ice cream:

  • 1 T lime zest (from about 4 limes)
  • 1/2 cup plus 2-3 T fresh squeezed lime juice, to taste
  • 1 cup granulated sugar
  • 2 cups light cream or equivalent (1 cup whole milk and 1 cup heavy or whipping cream)
  • 1/8 tsp salt 

Place lime zest, juice and sugar in a large bowl and stir well to mix.

Gradually add cream and salt while stirring.  Mix well to dissolve the sugar.

Pour the mixture into an 8 inch square metal baking pan or of a similar size.

Cover well and freeze until the mixture is solid around the outside and mushy in the middle.  Stir well with a wooden spoon to break up any ice crystals and it becomes smooth.  Recover and continue to freeze until firm.

Store the ice cream in a small freezer-proof container, packing firmly and covered air tight.

Makes about three cups.

For Toasted Coconut Ice Cream Balls:

  • 1/3 to 1/2 cup per 2 inch ice cream ball of shredded or flaked coconut

Preheat oven to 350 with middle rack in place.

On a baking sheet spread a single layer of coconut.  Place in the oven on the middle rack and bake until lightly golden brown, about 7-10 minutes.  Stir coconut as needed for even browning.  Watch carefully.  Cool to room temperature before using.

Place the toasted coconut in a wide round bowl such as a pasta bowl.  Form balls of ice cream using a round scoop.  Roll one at a time in the coconut, covering completely.  Immediately place in the freezer to harden.  Continue with the remaining balls.


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