Coconut Milk Ice Cream with Ginger and Lime

1. 1

   Finely grate ginger, then chop very finely.

2. 2

   Set aside enough chopped ginger (including juices) to measure 1/3 cup.

3. 3

   Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves.

4. 4

   Transfer mixture to ice cream maker.

5. 5

   Process according to manufacturer's instructions.

6. 6

   Transfer ice cream to container; cover and freeze until firm, about 3 hours.

7. 7

   (Can be prepared 3 days ahead.)

8. 8

   Scoop ice cream into 6 stemmed glasses or bowls.

9. 9

   Garnish with mango and lime.

10. 10

    Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.