Lime & Coconut Gelato

What you will need:

6 egg yolks

1/2 cup of maple syrup

3 cups of semi skimmed goats milk

1 teaspoon of coconut extract

Zest and juice of two limes

50ml of coconut cream

Toasted Coconut to serve

Here it is, my first ever homemade gelato! It’s delicious yet low fat. I started out looking at many recipes and methods for making ice cream, gelato and frozen yoghurt. I’m sure I will try many variations through the summer, including those made with beans - maybe! - but for now I wanted to start with the traditional method.

How to make it:

1. Beat 6 eggs yolks and set aside.

2. Warm the milk with sugar.

Lime & Coconut Gelato

3. Add a little of the warmed milk to the eggs whilst whisking, so that the eggs warm up slowly and do not scramble!

4. Keep adding the milk and beating until combined

5. Return to the heat and keep whisking until it thickens to a custard consistency

6. Add the coconut essence, lime and zest and mix well

7. Chill in the fridge for at least a couple of hours

8. follow your ice cream maker instructions - I used my @cuisinart maker and churned the cooled custard mixture for about half an hour

7. If you are not eating it right away store it in the freezer in an airtight container where it will continue to set

8. serve topped with toasted coconut

And there’s more…!

If you’re wondering what to do with the egg whites. Try making a biscuit meringue which will go perfectly with the gelato.

Just whisk the 6 egg whites with 1/2 a cup of sugar until it forms stiff peaks, then fold in 1/2 a cup of icing sugar until blended. Spread onto a parchment lined baking sheet (or pipe into small rounds) and bake for 2-3 hours at 100C.

A labour of love but worth it and the meringue keeps in an airtight jar for a good couple of weeks.