Red Palm, Coconut & Lime Ice Cream

This one has become one of my favorite ice creams.  Red palm, coconut and lime are simply works together. It feels so rich that it is hard to believe that this ice cream has no dairy.  The taste is otherworldly and would convert anyone into red palm oil addicts

In a medium saucepan, combine coconut milk and salt. Add lime zest and orange flower water. Cook over  medium heat until barely boiling (appr. 5 minutes). Set aside for at least 30 minutes.

In an electric mixer fitted with whisk attachment, beat the egg yolks and sugar on medium-high speed for 3-5 minutes until pale and thick. 

Lower the speed and slowly add the red palm oil until blended (2 minutes). 

Over medium heat, bring the coconut milk mixture to a simmer. Slowly pour coconut mixture into the yolks in the mixer on medium speed until well blended. 

Pour the whole mixture back into the saucepan. Cook over medium heat while stirring with a heat-proof spatula until the custard is thick enough to coat the spatula (5 minutes). 

Strain the custard through a fine mesh into a bowl. Set aside until completely cool. 

Pour the custard into ice cream maker and process according to the manufacturers instruction. 

Scrape into a container with tight fitting lid and keep in freezer for up to 3 days