Pea, Coconut, Rum and Lime Ice Cream

Pea, Coconut, Rum and Lime Ice Cream
  • 8 servings
  • 10 minutes to prepare
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Ingredients

  • 270ml double cream
  • 120g caster sugar
  • 400ml coconut cream
  • 450g frozen peas
  • 3 egg yolks
  • 2 limes, zest only, reserve some to garnish
  • 1tsp vanilla extract
  • 100ml rum
  • 200g dark chocolate chunks

Instructions

Method:

  1. Heat the cream, 60g of sugar and coconut cream in a pan until not quite boiling, then turn off heat. Allow to cool for 10 minutes
  2. Whilst the cream is heating, boil peas for 5 minutes, then strain and place in a bowl of cold water and set aside.
  3. Whisk the remaining 60g of sugar with the egg yolks until thick and pale.
  4. Add a little of the cream mixture to the egg to slacken.
  5. Bring the cream mix back to a boil and stir in all the egg mixture whisking as you do.
  6. Remove from the heat continuing to whisk and add the peas, the lime zest, vanilla extract and rum.
  7. Blitz using a handheld blender and then pass through a sieve, so you have a smooth silky liquid.
  8. Place in an ice cream maker for 30 minutes and transfer to a container suitable for freezing. Mix through the chocolate chunks and sprinkle zest on top and freeze.

Chef’s Tip 

If you don’t have an ice cream maker, use a stand mixer or food processor and blend until fluffy. You may want to bring it out of the freezer and re mix after a couple of hours.

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