Coconut Milk Ice Cream with Ginger and Lime

• 1 4-ounce piece fresh ginger, peeled
• 2 13.5- to 14-ounce cans chilled unsweetened coconut milk*
• 1 cup plus 2 tablespoons sugar
• 1 cup chilled half and half
• 5 tablespoons fresh lime juice
• 1 tablespoon grated lime peel
• Pinch of salt
• 2 mangoes, peeled, pitted, sliced
• 1 lime, thinly sliced

1. Finely grate ginger, then chop very finely.
2. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
3. Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves.
4. Transfer mixture to ice cream maker.
5. Process according to manufacturer's instructions.
6. Transfer ice cream to container; cover and freeze until firm, about 3 hours.
7. (Can be prepared 3 days ahead.)
8. Scoop ice cream into 6 stemmed glasses or bowls.
9. Garnish with mango and lime.
10. Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

ginger, coconut milk, sugar, lime juice, lime peel, salt, mangoes, lime

Taken from www.epicurious.com/recipes/food/views/coconut-milk-ice-cream-with-ginger-and-lime-106860 (may not work)