Categories: frozen desssert

Ingredients

• 2 cups half and half
• 1 1/2 cups sugar
• 2 strips lemon zest, about 2 inches long
• 1 (14 oz.) can unsweetened coconut milk
• 1 tsp. coconut extract
• 1/8 tsp. lemon juice

Directions

1. In a medium, heavy saucepan over medium heat, stir together the half and half, sugar and lemon zests until the sugar has dissolved. Remove the pan from heat, cover it and let it stand for 30 minutes. Remove the zests.
2. Pour the half and half mixture into a mixing bowl. Stir in the coconut milk. Cover with plastic wrap and chill for at least 1 hour. Stir in the coconut extract and lemon juice.
3. Pour the mixture into an ice cream maker and churn following manufacturer’s directions, about 40 minutes.

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