You know you want to try it. The spice is very subtle and complements the tartness of the key lime beautifully.
Ingredients
1 cup coconut milk
2 cups coconut cream
1/2 cup sugar
1 frozen banana
1/4 teaspoon vanilla extract
3 green thai chiles, sliced
1/2 cup key lime juice
pinch of salt
green gel food coloring (optional)
Directions
In a medium saucepan over medium-low heat, whisk together the milk, cream and 1/2 cup sugar until the sugar dissolves, 3 to 4 minutes. Add in the 1/2 cup key lime juice and the sliced thai chiles. If you are using real key limes, add in the zest of one of the limes. While this mixture is heating, blend the banana in a blender or food processor. Once your milk mixture just comes to a boil, turn down to low heat, stirring constantly with a wooden spoon or spatula until it thickens and coats the back of the spoon, being careful not to let it come to a boil. Remove from heat. Pour the mixture into a bowl and allow it to come to room temperature. Stir in the vanilla and banana. Cover and refrigerate overnight. Whisk the mixture together and pour it into the ice cream maker. I use this one. Turn it on and allow mixture to thicken for about 40 minutes or so. Optionally, fold in the zest of the other 2 key limes along with a couple drops of green gel food coloring. The ice cream will have a soft serve texture. For hard ice cream, freeze the creamy goodness in an airtight container for at least a couple hours before serving. Optionally, top with a little homemade whipped cream. Enjoy!
1 cup coconut milk
2 cups coconut cream
1/2 cup sugar
1 frozen banana
1/4 teaspoon vanilla extract
3 green thai chiles, sliced
1/2 cup key lime juice
pinch of salt
green gel food coloring (optional)
Directions
In a medium saucepan over medium-low heat, whisk together the milk, cream and 1/2 cup sugar until the sugar dissolves, 3 to 4 minutes. Add in the 1/2 cup key lime juice and the sliced thai chiles. If you are using real key limes, add in the zest of one of the limes. While this mixture is heating, blend the banana in a blender or food processor. Once your milk mixture just comes to a boil, turn down to low heat, stirring constantly with a wooden spoon or spatula until it thickens and coats the back of the spoon, being careful not to let it come to a boil. Remove from heat. Pour the mixture into a bowl and allow it to come to room temperature. Stir in the vanilla and banana. Cover and refrigerate overnight. Whisk the mixture together and pour it into the ice cream maker. I use this one. Turn it on and allow mixture to thicken for about 40 minutes or so. Optionally, fold in the zest of the other 2 key limes along with a couple drops of green gel food coloring. The ice cream will have a soft serve texture. For hard ice cream, freeze the creamy goodness in an airtight container for at least a couple hours before serving. Optionally, top with a little homemade whipped cream. Enjoy!