agave lime ice cream

Agave Lime Coconut Ice Cream

This ice cream evolved from an agave lime sherbet in Leslie Bilderback's cookbook, No-churn Ice Cream. However, my version is ice cream -- because it has cream in it -- and it involves churning in an ice cream maker.  Heavenly on a hot evening! 

Ingredients
1 C agave nectar
5 C canned coconut milk, unsweetened
1 C heavy whipping cream*
zest of 6 limes**
juice of 7 ordinary, out-of-season limes (or six juicy limes)
zest of 1 orange
1/2 t orange blossom water
2 pinches kosher salt

Instructions
1. Using stand mixer, whisk agave, milk, and cream until thoroughly blended and a bit thick.
2. Combine mixture with orange and lime zest, lime juice, orange blossom water, and salt.
3. Cover mixture with wax paper. Place bowl in refrigerator for 4-8 hours, until thoroughly chilled.
4. Churn it in an ice cream maker. It will still be quite soft.
5. Chill for 4 or more hours after churning to firm up.

*This recipe could be vegan with coconut cream, but I haven't (yet) tried that.
**note on zesting: I boil citrus for 1-2 minutes before zesting, to remove wax and other preservatives from the skin. This process does make zesting a bit more difficult, though.