Serves: 8 servings
2 can (14 oz. each) unsweetened coconut milk
1 cup granulated sugar
1 cup half-and-half (10%) cream
zest of 1 lime
1/3 cup freshly squeezed lime juice
1/3 cup grated gingerroot
1. In a bowl, whisk together coconut milk, sugar, half-and-half, lime zest and juice, and ginger until sugar is dissolved and mixture is smooth.
2. Cover and refrigerate until completely cold or overnight.
3. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufactuer's instructions.