This ice cream is closer in texture to a soft-serve semifreddo, with a subtle hint of lemon underpinned by the dense creaminess of the coconut milk. I decided to try to make it as an experiment; lemon curd contains almost all of the fundamental ingredients used to make traditional ice cream, like sugar and eggs, and was pleased to find it worked beautifully. I have also made it with grapefruit curd, which is absolutely delightful but harder to find in supermarkets. Low-fat coconut milk just won’t work here, this is one of the rare occasions where only the really thick, fatty stuff will do.
First chill your coconut milk in the fridge overnight, so the thick coconut cream separates from the clear coconut water.
When well chilled, open the cans. Spoon the firm, white coconut cream into the large cup of a bullet blender or ordinary blender or food processor. Add the lemon curd and pulse to combine.
Pour the coconut-lemon mixture into an ice-cube tray and pop it in the freezer for 4 hours to set, scraping as much as you can from the blades and the inside of the blender.
When the ice cream is set, pop the cubes out and back into the blender. Pulse briefly to combine them, then scrape it into a Tupperware container and return to the freezer for 15 minutes.
Serve immediately, or remove from the freezer 10 minutes before you wish to serve to allow it to soften.
© Jack Monroe, 2020