Coconut-Lime Olive Oil Gelato

Coconut-Lime Olive Oil Gelato

Serves 10

 

What You’ll Need:

An Ice Cream Maker

Measuring Cups and Spoons

A Spatula

A Quart Container

A Pot

A Metal Bowl

A Hand Mixer

A Blender

An Ice Cream Scoop

Martini Glasses

 

Ingredients:

2/3 Cup Organic Creamed Coconut

2 Cups Whole Coconut Milk

2/3 Cup Birch Sugar (Xylitol)

2/3 Cup Extra Virgin Olive Oil

5 Organic Egg Yolks

Zest from 2 Limes

1/3 Cup Lime Juice

1 Tbsp Coconut Extract

Lime Slices

 

How To Put It Together:

1) Fill a pot halfway with water; place over medium heat. Bring the water to a simmer.

 

2) Separate 5 eggs; save the whites for another use. Place the egg yolks into a metal mixing bowl and using a hand mixer, beat until they are light yellow. Place the bowl over the pot of simmer water and beat for about 5 minutes. Add the birch sugar and beat until it is dissolved. Remove the bowl from the heat and beat for another 5 minutes or so to cool the custard.

 

3) In a blender whisk together the olive oil, coconut cream, lime zest, lime juice and coconut extract.  With the hand mixer running, slowly pour the coconut mixture to the egg yolks until completely combined.

 

4) Pour the gelato into an ice cream maker and blend for about 20 minutes. Transfer the gelato to a quart container and place it in the freezer till frozen; about 4 hours.

 

5) To serve: Place a scoop of gelato in a martini glass and garnish with lime slices.

 

6) Serve and enjoy!

Nina’s Tasty Tip:

Transfer the gelato from the freezer to the fridge about an hour or so before serving for a perfect, scoopable consistency.

Nutrition:

• 298 Calorie
• 3 grams of Protein
• 4 grams of Total Carbohydrates
• 0 grams of Sugar
• 0 grams of Fiber
• 32 grams of Total Fat
• 16 grams of Saturated Fat
• 0 grams of Trans Fat
• 105 mg of Cholesterol
• 12 mg of Sodium
• 28% RDA Manganese
• 12% RDA Iron
• 11% RDA Vitamin K
• 11% RDA Vitamin E
• 10% RDA Phosphorus
• Glycemic load: 1