Ginger Coconut Lime Sorbet

I am a big fan of ice cream in pretty much all flavors.  Creamy, smooth, delicious or loaded with chunky chocolaty peanut buttery bits.  Ice cream is always satisfying particularly when it's nice and warm outside.  Although the weather is currently in the 30's and snowing, I thought of ice cream to bring to a friend's house for a dinner party when they suggested I make dessert. 

This particular ice cream is more like a cross between a sorbet and a tropical mixed drink.  Yep, there's a bit of booze in it, but the flavor is actually worth having it in there.  As well, a little bit of liquor prevents the mix from totally freezing solid so it's ready to eat right out of the freezer.

Ingredients:

• 2 Bottles (12 oz) of Reed's Ginger Beer (extra spicy, red cap)
• 1 can Coconut Milk
• 1/2 C Sugar
• 1/4 t Kosher Salt
• 2 T Dark Rum
• 1 T Candied Ginger, diced fine
• Zest of 1 Lime

Since this is not a custard base, there is no cooking involved.  However the sugar needs to dissolve in the mix.  First, add the two bottles of Ginger Beer in a large bowl.  When foaming subsides, add in the sugar, ginger, salt and rum.  Stir to combine.

In a small bowl, dump the contents of the coconut milk.  The can will have liquids and solids.  I find the mix easier to incorporate if you make it homogeneous first. Add to the ginger beer mix and combine.  Top with the zest.

Cover and place in the fridge until mix is under 40 degrees.  You could also use an ice bath to achieve this temperature sooner.

Using your manufacturer's instructions, freeze the ice cream in your ice cream maker.  Typically after freezing, the mix needs a little time to think in the freezer, approx 2 to 3 hours.  Then you've got yourself a nice little something something after dinner!

Enjoy!