Whew, that’s a mouthful. But lime, coconut and pistachio ice cream doesn’t even begin to describe it since there is also a cheeky bit of cardamom thrown in to make this even more…wow.
Every summer I fall down the rabbit hole of making ice cream and at any given point in the summer I might have four different flavors in my fridge at my disposal to meet every mood. I haven’t gotten there yet – Lord knows why because it’s like 1000 degrees out these days- but I suspect that will change soon.
In case you wanted a few suggestions, I’m leaving this caramel swirled buttermilk, almond brittle and salted chocolate ganache, and basil mint. Three of my faves.
When I was trying to figure out what flavor to make first, I could not decide. I waffled between an easy no-churn because I pandemic- bought approximately five cans of sweetened condensed milk that I decided I will not move to my new house, and a regular churn, and ended up making the latter. It came about simply because I had extra limes, extra coconut milk from making this cake and extra pistachios sitting in the pantry, and all that combined seemed like the perfect opportunity to make today’s flavor.
Plus, a touch of cardamom powder because I absolutely love it in almost everything. And it just happens to go so perfectly with all the flavors we’ve got here.
Oh! I also added some toasted coconut because I love toasted coconut.
Another back and forth I had with myself about this was whether to add the pistachios and toasted coconut at all because it would be been nice just as a creamy, dreamy flavor, but I ended up adding them at the end because I just love ice cream with texture.
Nuts and coconut = lots of texture. BUT, know that sans texture, it’ll be just as awesome.
And finally, the base for this, as most of my ice cream is adapted from both Jeni’s and My Name is Ice Cream. Lots of science, good tips and recipes for ice cream, in case you’re interested in falling down this rabbit hole with me.
Scoop’s on!
Lime, Coconut and Pistachio Ice Cream
Lime and coconut ice cream with pistachios is a refreshing frozen treat with a plethora of textures and flavors and a hint of cardamom. A true feast for the senses!
Ingredients
- 1 1/4 cups heavy cream
- 1 3/4 cups full-fat coconut milk
- 2/3 cup sugar
- 3 TB corn syrup
- 1 TB plus 1 tsp corn starch
- 3 TB powdered milk
- 1 tsp cardamom powder
- 1/3 cup lime juice (about 4 small limes), reserving the zest
- 2 TB sugar
- 1/2 cup pistachios (optional)
- 3/4 cup toasted coconut (optional)
Directions
- Step 1 In a microwave safe bowl, add the lime juice and 2 TB sugar. Heat until sugar is dissolved.
- Step 2 Add the powdered milk to a glass bowl or 4 cup liquid measuring cup. Set aside.
- Step 3 Mix about 2 TB of the milk with the cornstarch in a small bowl to make a slurry. Set aside.
- Step 4 Combine the milk, cream, sugar, lime zest, cardamom powder and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Boil for 4 minutes.
- Step 5 Remove from the heat and gradually whisk in the cornstarch slurry and the lime juice. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.
- Step 6 Gradually add the hot milk mixture into the bowl with the powdered milk. Give it a good mix until it’s all incorporated.
- Step 7 Cover with plastic wrap and refrigerate until completely cold, preferably overnight.
- Step 8 Pour the ice cream base into the frozen canister and spin until thick and creamy. Just before it’s churned completely, drop the toasted coconut and pistachios in, if adding them.
- Step 9 Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.
