Lemon and coconut will always be a great match in my mind. They just work well together. And for some reason or another I often find them both in my kitchen. Feeling somewhat housebound (but happy to be inside) while a typhoon raged across Japan, I studied my available ingredients and decided on ice cream. I don’t have an ice cream machine, so I turned to my Mum’s lemon ice cream recipe because I know hers is famous for being deliciously creamy without the need for an ice cream churn. I made a few adjustments to her recipe (sorry Mum!), whisked and whipped, and then waited while the freezer did its thing. The typhoon didn’t last long and although we are still in the rainy season, summer will soon be upon us. I will be keeping the freezer stocked with this ice cream so we can enjoy this zingy lemon and coconut combo on those hot summer nights.
Lemon Coconut Ice Cream
The nuttiness of the coconut is the perfect match for the zesty tangy lemon in this creamy concoction. And apart from the freezing time, it is very quick to make.
- 400ml cream (35% fat)
- zest 2 lemons
- 100ml lemon juice (2-3 lemons)
- 150g icing sugar
- ½ cup shredded coconut
Toast coconut in preheated 180C oven for 3-4 minutes or until golden. (This will happen quickly so don’t walk away!)
Whisk lemon zest, juice and icing sugar together, until icing sugar has dissolved.
Whip cream until soft peaks form when beater or whisk is lifted from the cream (do not over-whip).
Fold lemon mix into cream. Gently stir in coconut. Pour into glass bowl, cover and freeze 6 hours or overnight.
To serve, remove from freezer and allow to soften for a few minutes before scooping.
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