After 21 years of my life and 19 of my younger sister’s, my mom bought us an ice cream maker. (This was a couple of months ago.) Hallelujah! This all came about because of my mom’s penchant for vanilla ice cream with caramel sauce. Ever since she went “free-fructose-free” she’d been denied this delicacy. So here we are today with an ice cream maker. Who would have known. Funny we’ve yet to make vanilla ice cream or caramel sauce, but oh the ice cream adventures we’ve had!
1 can unsweetened coconut milk
1/3 cup lime juice (we used 4 key limes)
zest of 2 limes
1/3 cup dextrose
1/6 cup water
Throw everything together in a bowl, refrigerate for 2-3 hours and follow the directions on your ice cream maker. Dextrose isn’t grainy at all like table sugar, so it should dissolve easily without heating the coconut milk, but heat it up if you need to. Just make sure to cool the mixture a little longer.
Here’s a review/story from future U.S. ambassador Amanda Oswald: Tart! I, Amanda Oswald, called up Kate after 1 year of not seeing her. She miraculously answered and wasn’t busy! (Win.) Kate impressed Amanda with her churning skills. One suggestion would be to add sugar, and not just a little bit. I gave Kate Swiss chocolate because it’s the best in the world! —31/8/13