Using coconut milk in ice cream
I have a friend who is lactose intolerant, and I'm considering asking ice cream... I could see that coconut and lime might be tasty, and am reckoning on coconut milk, sugar, and some lime zest going in the machine. My main question is- does anyone ave ny experience f this? Will I get an ice cream texture? Or more of a sorbet?
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A liquid sugar is better than a granulated one. I might make a simple syrup with raw sugar and season to taste, then churn. Agave, malt or rice syrup, even maple syrup, are better for you and for the coconut sorbet/ice cream than corn syrup but you want to be judicious so the coconut flavor still comes through.
You could also put your lime zest in your simple syrup and then strain it out so those bits don't interrupt the mouth-feel of a smooth ice cream/sorbet experience. I like to infuse all sorts of coconut related flavors into my coconut sorbet. The options are endless but a few you may want to think about: crushed pink peppercorns, lemongrass, cardamon pods, curry leaves...
I refrigerated a couple cans (don't shake!) of high-fat coconut milk for about 30 minutes, then skimmed the cream off the top of the cans. Use the liquid in place of the milk. Use the coconut cream in place of the heavy cream. (Equal substitution; I used exactly the same quantities.) Then I basically followed her recipe, infusing fresh basil into the coconut milk because I didn't have a vanilla bean. The avocado guarantees it'll turn out wonderfully creamy, plus it'll have a great exotic flavor with the combination of coconut and avocado (and basil, if you do that).