Lemon butter and coconut ice-cream
This Lemon Butter and Coconut Ice-Cream combines zesty lemon with creamy coconut for a refreshing dessert. It's made by creating a lemon butter base, cooling it, and then churning it into a smooth ice cream.
Cook time 10 min
Prep time 645 min
Ingredients:
1/4 cup butter4 yolks
2 tbsp lemon zest
1/3 cup lemon juice
1 cup sugar
1 cup light sour cream
1.50 cups coconut milk
Indulge in the perfect balance of tangy and creamy with this Lemon Butter and Coconut Ice-Cream recipe. This dessert merges the bright and zesty flavors of lemon with the rich and tropical taste of coconut milk, resulting in a refreshing treat that's perfect for any occasion.
Instructions:
- In a medium saucepan, melt the butter over low heat.
- In a separate bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar until well combined.
- Slowly pour the egg mixture into the melted butter, whisking continuously to prevent the eggs from curdling.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Be careful not to let the mixture boil, as this will cause the eggs to scramble.
- Once thickened, remove the saucepan from the heat and allow the lemon mixture to cool to room temperature.
- In a large mixing bowl, combine the light sour cream and coconut milk. Whisk until smooth.
- Gradually add the cooled lemon butter mixture to the bowl, whisking until fully incorporated and smooth.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mixture is thoroughly chilled.
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes.
- Transfer the churned ice cream into an airtight container. Place the container in the freezer for at least 2 hours to firm up.
- Once the ice cream is firm, scoop into bowls or cones and enjoy your homemade Lemon Butter and Coconut Ice Cream!
Once you take your first bite, you’ll be captivated by the silky texture and refreshing taste of this Lemon Butter and Coconut Ice-Cream. It’s an innovative twist on traditional ice cream that will leave your taste buds delighted and asking for more.
Lemon butter and coconut ice-cream FAQ:
A medium-sized saucepan is ideal for melting the butter and cooking the lemon butter mixture. This size allows enough space for whisking and cooking without splattering.
Churn the mixture in your ice cream maker according to the manufacturer’s instructions, which usually takes about 20-25 minutes until it reaches a soft-serve consistency.
Yes, you can use regular sour cream instead of light sour cream without significantly affecting the taste or texture of the ice cream.
The ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks. It’s best to consume it within this time for optimal flavor and texture.
If you have allergies to coconut, you can substitute coconut milk with almond milk or any non-dairy milk, but the flavor will differ slightly, and the creaminess may be reduced.
Tips:
- Use fresh lemons: Freshly squeezed lemon juice and zest will provide a more vibrant and authentic flavor compared to bottled alternatives.
- Chill your mixing bowl: Before whipping the sour cream and coconut milk, place your mixing bowl in the freezer for about 15 minutes. This helps in achieving a better consistency.
- Temper the eggs slowly: When combining the hot lemon mixture with the egg yolks, do so gradually and whisk constantly to avoid curdling.
- Use full-fat coconut milk: Full-fat coconut milk will give you a richer and creamier texture compared to light or diluted versions.
- Properly chill the mixture: Allow the mixture to cool in the refrigerator for at least 4 hours or overnight before churning it in your ice cream maker for optimal texture.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 4.61g
Carbohydrates 40g
Fiber 1.30g
Sugar 36g
Fat 30g
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