With the extreme heat we've been having lately, I have had some major cravings for icey cold drinks & treats. Unfortunately, E has me on a no dairy diet as he doesn't seem to tolerate it well, so many of my favorite drinks & treats are off the table.
A few weeks ago I decided to try my hand at adapting an Epicurious recipe for Key Lime Gelato to meet my dairy free needs & I have to say it turned out to be quite a success! I love when that happens :)
Here's the recipe:
2- 14 oz. cans lite coconut milk
4 egg yolks
2/3 cup raw sugar
3 TBSP lime juice (key limes if available)
2 tsp lime zest
Pour coconut milk into a double boiler or heavy bottomed saucepan. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil. Let cool at room temperature, cover & refrigerate for at least 4 hours.