1 4-ounce piece fresh ginger, peeled
27-28 oz chilled unsweetened coconut milk*
1 cup plus 2 tablespoons sugar
1 cup chilled half and half
5 tablespoons fresh lime juice
1 tablespoon grated lime peel
Pinch of salt
2 mangoes, peeled, pitted, sliced
1 lime, thinly sliced
Finely grate ginger, then mince very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker.
Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
*Thawed frozen coconut milk is far superior to canned coconut milk!
Email: jessicafm (at) mindspring.com