Coconut-Lime Ice Cream
- For the ice cream
- 1 Lime
- 2 Oranges
- 300 grams unsweetened Coconut milk
- 4 Tbsps brown sugar
- 1 tsp freshly grated ginger
- For the salad
- 600 grams Papaya
- 150 grams Blueberries
- 2 Oranges
- 1 tsp honey
Trim the thin green portion of peel from half of the lime. Squeeze juice from whole lime. Squeeze juice from oranges.
Combine coconut milk, lime juice, orange juice, sugar and ginger and stir.
Pour the liquid into an ice cream maker and freeze, stirring. (Or freeze the liquid in a shallow dish, covered, for 2 hours in the freezer. Stir well every 30 minutes so that no ice crystals form). For the fruit salad, cut the papaya in half and remove the seeds. Cut the flesh into pieces. Sort the blueberries, rinse and drain. Peel 1 orange with a sharp knife carefully, removing the white skin. Cut out fruit fillets from the separating membranes.
Squeeze the juice from the remaining orange. Mix orange juice with the honey until smooth.
Mix papaya and orange fillets with orange juice.
Arrange the fruit salad in bowls, sprinkle with blueberries on top and serve with a scoop of lime-coconut ice cream.