Coconut Milk Ice Cream with Ginger And Lime
rec.food.recipes/Tiberius (2002)
Makes 6 servings

1 4-ounce piece fresh ginger, peeled
2 13.5- to 14-ounce cans chilled unsweetened coconut milk*
1 cup plus 2 tablespoons sugar
1 cup chilled half and half
5 tablespoons fresh lime juice
1 tablespoon grated lime peel
Pinch of salt
2 mangoes, peeled, pitted, sliced
1 lime, thinly sliced

Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.

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.

Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)

Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.

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