Coconut-lime ice cream:
5 large egg yolks
1 1/2 cups heavy cream
1 1/4 cups whole milk
1/2 cup cream of coconut, such as Coco Lopez
2 teaspoons grated lime zest
2 ounces white chocolate, chopped
3 tablespoons fresh lime juice
2 tablespoons rum
1/2 cup sweetened flaked coconut
Four 12-ounce bottles ginger beer
Lime slices for garnish, if desired
1. Make coconut-lime ice cream: Place egg yolks in heatproof bowl and whisk until smooth. In medium saucepan over medium-high heat, stir together heavy cream, milk, cream of coconut and lime zest until smooth. When mixture begins to boil, pour about 1 cup into egg yolks in slow, steady stream, whisking constantly. Stir egg mixture back into saucepan and place over medium-low heat. Cook, stirring constantly, until mixture thickens slightly and finger drawn across custard-coated spoon leaves clean path. Do not boil. Remove pan from heat; stir in chopped white chocolate until melted and smooth. Stir in lime juice and rum. Strain mixture into heatproof bowl. Cover surface of ice cream base with plastic wrap; refrigerate until very cold, about 8 hours or overnight.
2. Place large nonstick skillet over medium-high heat. When skillet is hot, stir in coconut. Cook, stirring frequently, until coconut is golden and fragrant, about 1-2 minutes. Cool coconut completely.
3. Place chilled ice cream base into chilled bowl of ice cream maker and process according to manufacturer’s directions. When ice cream is halfway through freezing process, add coconut to machine. If you want hard ice cream, place finished ice cream in freezer for 1-2 hours.
4. Assemble floats: Place generous scoop of coconut-lime ice cream into each glass. Pour 1 cup ginger beer into each glass. Place lime slice on rim of each glass. Serve immediately.
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