Pea, Coconut, Rum and Lime Ice Cream

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:
- 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
- Whilst the cream is heating, boil peas for 5 minutes, then strain and place in a bowl of cold water and set aside.
- Whisk the remaining 60g of sugar with the egg yolks until thick and pale.
- Add a little of the cream mixture to the egg to slacken.
- Bring the cream mix back to a boil and stir in all the egg mixture whisking as you do.
- Remove from the heat continuing to whisk and add the peas, the lime zest, vanilla extract and rum.
- Blitz using a handheld blender and then pass through a sieve, so you have a smooth silky liquid.
- 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.