Tropical Strawberry Ice Cream

• One 13.5 oz (378g) can coconut milk
• 7 oz (200g) white chocolate, chopped
• 6 oz (165g) strawberries, hulled
• 1/4 cup confectioners sugar
• 1 1/4 cups heavy cream
• Grated rind and juice of 1 lime
• 2 tbsp white rum
• Lime wedges and strawberry halves, to serve

1. Bring the coconut milk to a bare simmer in a small saucepan over low heat.
2. Remove from the heat and add the white chocolate.
3. Let stand a few minutes, then stir until the chocolate melts.
4. Pour into a bowl and let cool.
5. Puree the strawberries and confectioner's sugar in a food processor.
6. Whip the heavy cream until soft peaks form.
7. Add the strawberry puree, whipped cream, lime zest and juice, and rum to the coconut mixture and fold together.
8. Pour into a freezerproof container and cover.
9. Freeze at least 6 hours, or until firm.
10. Scoop into dessert glasses, garnish with lime wedges and fresh strawberries, and serve immediately.

coconut milk, white chocolate, strawberries, confectioners sugar, heavy cream, lime, white rum, strawberry halves

Taken from www.cookstr.com/recipes/tropical-strawberry-ice-cream (may not work)