• July 23, 2013

CoconutLemon
This creative, and unique recipe was submitted to us by Nicole Hopping from California for the Great American Ice Cream Challenge. She says “I loved how coconut and lemon complemented one another so I swapped my recipe’s traditional heavy cream with coconut cream, then added lemon juice and zest. The experiment was an instant success and now my family asks for it every summer!”

Just a few ingredients, and a couple steps, and WA-LA, you have yourself some Coconut Lemon Ice Cream!

Ingredients
2 14ounce cans coconut milk (coconut cream)
3 tablespoons lemon zest
¾ cup lemon juice (about 3 lemons)
2 teaspoons vanilla
10 tablespoons raw honey
7 egg yolks
1/8 teaspoon salt

Method
1. Place coconut milk, lemon zest, and juice in a large bowl. Mix well and set aside.
2. Place honey, egg yolks, and salt in a large saucepan. Cook over medium low heat for 3-5 minutes, stirring constantly.
3. Pour directly into the coconut milk mixture. Beat with an electric mixer for 3 minutes.
4. Pour the mixture into your ice cream machine bowl and follow the manufacturer’s directions. Freeze the ice cream immediately after churning.


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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.