Ingredients
The following ingredients have 5 Servings
- 1 cup (240g) fresh lemon juice (I got exactly a cup from 7 lemons by using my juicer)
- 1/4 cup (60g) unsweetened apple juice (special ingredient to give it that extra special flavor!)
- 2 cups (480g) canned low-fat coconut milk
- 1 cup (240g) full fat coconut milk, shaken first or blended (see directions)
- 1/2 cup plus 2 tablespoons organic white sugar
- 1/8 teaspoon sea salt
- 2 tablespoons (16g) organic cornstarch
- 3 tablespoons pure maple syrup
- I use this scale.
Instruction
- Combine the freshly squeezed lemon juice and apple juice in a large cup and put in the fridge.
- Add the coconut milks, sugar, cornstarch and salt to a small pot and turn the heat to medium. As soon as the liquid starts to simmer, whisk for a couple of minutes continuously until the cornstarch and sugar have dissolved. Make sure the cornstarch has dissolved. Turn off the heat and pour the liquid into a bowl and place in the fridge to chill for a couple of hours.
- Once it is completely chilled, add the lemon juice mixture and maple syrup to a blender. Pulse just for a minute until well combined. Pour into your ice cream maker and churn for 20-25 minutes until a soft serve consistency is reached. Eat now or let firm up in the freezer. I let mine freeze for 2-3 hours and then ate it. I loved the consistency after about 3 hours. If you freeze it overnight, let it sit for 15 minutes or so at room temperature before eating.
