
Coconut Ice Cream (served with Lime syrup)
Ideal for dinner parties, whisk your guests away to the Caribbean with this delicious home-made ice cream
Ingredients:
Ice Cream
- 3 Egg yolks
- 100g caster sugar
- 5 tablespoons coconut milk powder
- 400ml St Helen's Farm goats milk (we used whole milk)
- 100ml St Helen's Farm goats natural yogurt
- ½ teaspoon vanilla extract
- 1 teaspoon cornflour
Lime Syrup
- 100g sugar
- 100ml water
- Zest of 1 lime (use peeler and cut into fine strips)
- 100ml lime juice
- 1 level teaspoon arrowroot
Method:
Serves 4
Preparation time 30/40 minutes plus freezing time
Whisk egg yolks, cornflour and sugar together until thick, light and fluffy.
Warm milk and vanilla in a saucepan, add coconut milk powder until dissolved. Pour over egg mixture, whisk together with natural yogurt, return to gentle heat stirring constantly until thickened slightly.
Take off heat, allow to cool completely.
Pour into ice cream maker following instructions
Or
Freeze in an ice cream container for 2 hours, then whisk again, return to freezer and repeat again after 2 hours. Freeze until required.
Lime Syrup
Dissolve water and sugar together in heavy based saucepan, add zest and simmer gently for 15 minutes. Mix arrowroot with lime juice, pour into saucepan, bring back to simmer point until thickened and clear.
Cool, serve with ice cream

More recipes you may be interested in...
-
Homemade Lemon Curd with Goats Yogurt
-
Caramel Apple Crumble Layered Yogurt
-
Gluten-free Cherry Bakewell Yogurt
-
The Ultimate Morning Granola
-
Oat Breakfast Loaf
-
Breakfast Ice Lollies
-
Smoothie Bowl
-
Brunch Bowl
-
Carrot Fritters
-
Mushroom Stroganoff
-
Chocolate and Orange Rice Pudding
-
Sticky Toffee Apple Cake
-
Turmeric and Nigella Seed Naan Bread
-
Chicken Tikka Masala
-
Passionfruit and Lemon Self-Saucing Pudding
-
Claire’s Classic Ginger Cake
-
Goats’ Cheese and Cranberry Tarts
-
Festive Christmas Puddings
-
Gingerbread Spiced Milk
-
Orange Hot Chocolate
-
Ginger and Clementine Christmas Biscuits
-
Goats’ Cheese Soufflé with Gazpacho Sauce
-
Squid, Prawn and Almond Patties
-
Creamed Rice with Rose Petal Sauce
-
Chocolate Chia Pudding
-
Blueberry and Chia Layered Yogurt
-
Strawberry and Banana Smoothie
-
Tzatziki
-
Shona’s Overnight Oats
-
NEW Strawberry and Banana Smoothie
-
Salmon with Black Beans, Lime & Goats Cheese
-
Green Smoothie
-
Banana Bites
-
Seasonal Poached Rhubarb with Natural Yogurt
-
All Goats’ Butter Shortbread
-
Banana Porridge
-
Buckwheat Pancakes
-
Sunshine Smoothie
-
Chocolate & Avocado Cake
-
Smoked Salmon and Asparagus Quiche
-
Coconut Ice Cream (served with Lime syrup)
-
Goats Cheese and Spinach Parcels
-
Goats Cheese, Roasted Vegetable & Quinoa Salad with Lemon & Yogurt Dressing
-
Minted Pea Soup
-
Roasted Root Vegetable Lasagne
-
Rice Pudding
-
Goats Cheese, Rocket and Pesto Pizza
-
Goats Cheese Hash Browns
-
Bircher Muesli
-
Goats Cheese Hash Browns
-
Quick Ideas
-
Vanilla and Honey Panna Cotta
-
Toad in the Hole
-
Sweetcorn Fritters
-
Smoked Salmon Souffle
-
Roast Tomato and Haricot Bean Soup with Goats' Cheese Croutons
-
Raspberry Yogurt Muffins
-
Quick and Easy Fruit Cake
-
Lemon and Pistachio Yogurt Cake
-
Lemon and Lime Layer Pudding
-
Goats’ Cheese Moussaka
-
Goats’ Cheese Frittata
-
Gluten-Free Bread
-
Gluten-Free Lemon Cake
-
Cornish Fish Pie
-
Chicken Tikka Kebabs
-
Cheese Linguine with Chilli
-
Butternut Squash and Red Pepper Soup
-
Baked Lemon Goats’ Cheese Cheesecake
-
Bacon and Tomato Risotto
-
Almond Moments