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LEMON coconut ginger MOUSSE ice cream



Breaking out of my ice cream box through flavour pairing with character.
Aromatic LEMONS tango with COCONUT and GINGER.


   
At first, my only simplistic intention was to make some sort of citrus ice cream.
The flavour of lemon on its own was surely fine, however, I needed something a little more daring.
Yes --- the classic ice cream girl was having an 'out of the ice cream box' moment.
I figured, why not add some zing with grated ginger and coconut?

I remembered a conversation I had lately.  
A friend mentioned how she had made a "slap in the face" tangy lemon ice-cream. 

For some reason, it stuck with me...
especially when I was getting ready to create a lemon frozen treat of my own.

I do love lemons...but who needs the slap in the face?

Excitedly...I quickly grated the fragrance out of the bright yellow skin...
got the tanginess squeezed out of those plump lemons...
grated some fresh ginger root and finally gathered up the shredded coconut.
The star ingredients were ready.

All this deliciousness was going to be whipped up without an ice-cream machine. 

Another bonus...
there are no eggs, hence, no stove top custard to be made.
I know, some of you are smiling right now...aren't you?
***
Eager to try my concoction?



The moment of truth was one reasonable (so I thought at the time) spoonful away.



The turn out:
In all honesty this is not what my Hubby would call a 'lickable' ice-cream cone candidate. 
 However, I can assure you that you will be licking your lips...
with a great big smile once you get this frozen mousse to your taste buds.

Once the frozen mousse was scooped into my ‘coppa’...
I then decided to add more decadence by pouring some ginger infused syrup .
At this point, I was really adding to the excitement of this new and tasty creation.
Alright...so this is shamefully what came next...
I wasn’t sure if I should share this with you...however, I figured why not.
Here's the disclosure part.
Once the photos were taken...
the 'coppa' full of this delightfulness was slowly obviously melting.
I quickly realized that I couldn't very well put this mousse back in the freezer...
not with syrup and coconut flakes on top?!?


This was turning out to be as good excuse as any to have one VERY different breakfast ;o)
Maybe...all in the name of my culinary journey?!?
 
 
Just as I was thinking how I shouldn't devour this lusciousness at 9 in the morning...
I was slowly spooning it into my mouth unconsciously.
No wonder I was starting to have a good mood energy flush over me.
For some reason, all my senses left me...just too 'delizioso' to put down. 
 
This is where a true Italian shines...
...eating some ice-cream for breakfast ;o)
 
 

LEMON coconut ginger MOUSSE
ice cream
yields about 4 cups (1 Litre)


INGREDIENTS:
(American measures)


. 2 cups whipping 35% cream
. 1 cup whole milk

. 1/4 cup granulated sugar
. 1/2 cup agave nectar (or Maple syrup)
. 1/4 tsp. sea salt
. 1 lemon, finely zested
. 1/2 cup lemon juice (2 medium lemons)
. 2 Tbsps. fresh ginger root, grated
. 2 Tbsps. Vodka 
...
Garnish: Coconut flakes (optional)


 

1. Wash lemons very carefully.
2. Finely zest one lemon and then squeeze the juice of both lemons into the measuring cup.  Continue by adding the sugar, Honey, salt, lemon zest, ginger and Vodka.  Combine together with a quick stir.  Set aside.



3. . With the aid of a food processor, pour the whipping cream and the milk together.  Start the machine on MEDIUM by whipping no more than 6-7 minutes or until you see a slight ribbon forming.  Careful not to over whip.
4. Restart the processor on very LOW and start to slowly pour the lemon mixture for no more than 15 seconds.
5. Pour the whole mixture into a wide, shallow metal pan or wide metal bowl in order for it to expand.  Cover it tightly with an aluminum foil and place it TOWARDS the back of the freezer.














6. About 30 minutes later, give it a quick whisk. Put the bowl back into the freezer and repeat the same procedure about 30 minutes later.  REPEAT again one last time before pouring it into a freezer proof container for a minimum of 6 hours before serving.









The  frozen mousse remains quite fresh for a good week...
however, it is best not to leave it there for more than 2 weeks.




Well, I hope you also get a chance to be as daring with otherwise classical flavours.

 If you are one that already likes lemon ice cream...
what else would you add to fancy it up?

 Flavourful wishes,
Foodessa


 Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.


Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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