Indonesian coconut and lime ice cream

I love ice cream, everything from making it to a large bowl on a hot day.

In Indonesia, ice cream is traditionally made using a canister that is churned in a bucket of ice and salt. The slow hand churn produces a delicate ice cream that is creamy. As a child, we used to make kulfi at home using the same method. As a family, we would take turns hand-churning the ice cream in a basic contraption until our shoulders were sore. The prize was the beautiful ice cream, usually mango, that we enjoyed after.

Indonesian ice cream is also based on coconut milk and other coconut products.

This is a delicate and lovely ice cream. It is creamy from the coconut and condensed milk, and the lime adds a zing that is tart and balanced. It is creamy, refreshing, and light.

This is a beautiful cookbook on Indonesian cuisine. The dishes are lovely and flavorful, and the recipes are well-written. This book brings a diversity of cuisine to my kitchen and table. Lara Lee presents recipes that have been passed down through generations orally, as well as newer recipes, in a very easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here.

Ingredients:

Grated zest of 4 limes

Juice of 5 limes

1/2 cup sugar

1 1/2 cups coconut milk

2 1/2 cups full-fat milk

1 cup condensed milk

1/2 cup dessicated coconut

On a dry frying pan, lightly toast the desiccated coconut until it is golden in colour. Remove and set aside to cool.

Add the lime zest, juice, and sugar to a small saucepan and heat on a low flame. Allow the liquids to come to a simmer. Stir until the sugar is completely melted. Simmer for 5 minutes until you have a thick syrup. Remove from the flame and cool completely. Strain the syrup through a fine-mesh sieve, squeezing out as much liquid as possible. Set aside.

Add the coconut milk, condensed milk, and almost all the coconut except for 2 teaspoons to a bowl. When cooled, add the syrup and mix in well. Taste for sweetness and the distinct flavour of lime. Adjust for sweetness with more condensed milk, if needed. The mix should be thick and not overpoweringly sweet.

Churn in your ice cream maker on the ice cream setting. Store in the freezer.