LEMON coconut ginger MOUSSE ice cream

Breaking out of my ice cream box through flavour pairing with character.
Aromatic LEMONS tango with COCO and GINGER.

At first, my only simplistic intention was to make some sort of citrus ice cream.
The flavour of lemon on its own was surely fine, however, I needed something a little more daring.
Yes --- the classic ice cream girl was having an 'out of the ice cream box' moment.
I figured, why not add some zing with grated ginger and coconut?

I remembered a conversation I had on my cannoli date.
Evelyne had mentioned how she was going to be soon posting...
a "slap in the face" tangy Uber Lemon ice cream
I'm paraphrasing of course...however, I'm pretty sure those were the words she had used.
For some reason, it stuck with me...
especially when I was getting ready to create a lemon frozen treat of my own.

I do love lemons...but who needs the slap in the face?

Excitedly...I quickly grated the fragrance out of the bright yellow skin...
got the tanginess squeezed out of those plump lemons...
grated some fresh ginger root and finally gathered up the shredded coconut.
The star ingredients were ready.

All this deliciousness was once more going to be whipped up in my food processor.
Yes, one more ice cream machine required.
For those who missed it...
I had made my Butterscotch ice cream this way also.

The only difference this time...
there are no eggs, hence, no stovetop custard to be made.
I know, some of you are smiling right now...aren't you?
Eager to try my concoction...
I later balked at the fact at how rock solid it had turned out.

I admit, I was slightly concerned.
Then, I remembered the same experience I had...
with my frozen chocolate mousse.
Ahhh...a small sense of relief came over me.
I went back to quickly look at my notes concerning that recipe.
I was then reassured that everything was going to turn out alright.
After all...that choco mousse had been a hit ever since that first sublime lick.

I then, transferred the 'rockness' to the fridge to soften for about 40 minutes...
and this very aromatic ice cream was then ready to curl and scoop up.
The moment of truth was one reasonable (so I thought at the time) spoonful away.

The turn out:
In all honesty this is not what my Hubby would call a "lickable" ice-cream cone candidate
 However, I can assure you that you will be licking your lips...
with a great big smile once you get this frozen mousse to your tastebuds.
Once the frozen mousse was scooped into my ‘coppa’...
I then decided to add more decadence by pouring some ginger infused syrup .
At this point, I was really adding to the excitement of this new and tasty creation. this is shamefully what came next...
I wasn’t sure if I should share this with you...however, I figured why not.
Here's the disclosure part.
Once the photos were taken...
the 'coppa' full of this delightfulness was slowly obviously melting.
I quickly realized that I couldn't very well put this mousse back in the freezer...
not with syrup and coconut flakes on top?!?

This was turning out to be as good excuse as any to have one VERY different breakfast ;o)
Maybe...all in the name of my culinary journey?!?
Just as I was thinking how I shouldn't devour this lusciousness at 9 in the morning...
I was slowly spooning it into my mouth unconsciously.
No wonder I was starting to have a good mood energy flush over me.
For some reason, all my senses left me...just too 'delizioso' to put down.
This is where a true Italian shines...
...eating some 'gelato' for breakfast ;o)
LEMON coconut ginger MOUSSE
ice cream
yields about 4 cups (1 Litre)

(American / Metric measures)

. 2 cups (500ml) whipping cream (35%)
. 1 cup (250ml) milk (1% plus...according to preference)
. 1 lemon zest (grated with 'micro plane' if possible)
. 1/2 cup (125ml) lemon juice (from 2 lemons)
. 1/2 cup (125ml) dark Agave Nectar syrup (or Maple syrup)
. 1/4 tsp. (1ml) sea salt
. 5+ drops yellow food coloring (optional and to your liking)
 . 2 Tbsps. (30ml) Vodka
(optional but a very good suggestion to keep the ice cream from hardening too much)
. 2 Tbsps. (30ml) fresh ginger root (grated with 'micro plane' if possible)
. 1/2 cup (40g) unsweetened coconut, finely shredded


1. Wash both lemons carefully and get only one of the lemons finely grated.  Set aside.
2. Squeeze the juice of both lemons and leave in the measuring cup.  Add the optional food coloring.  Continue by adding the sweet syrup, salt, lemon zest and grated ginger.  Combine together with a quick stir.  Set aside.

3. With the aid of a food processor *...pour the whipping cream and the milk together. Start the processor on medium by whipping no more than 6-7 minutes or until you see a slight ribbon forming.  It's very important not to over whip.
4. Restart the processor on very low...start slowly pouring the lemon syrup mixture.  Stop the processor as soon as this process fulfills no more than a 15 second time frame. this point, there are two schools of thought:

1st option:  
Pour mixture directly into plastic containers tightly sealed and placed at the back of the freezer.  Leave it overnight for best results.  This method is quite satisfactory.

2nd option: (my preferred method):
Pour the whole mixture in either a shallow metal pan or a wide metal bowl in order to allow it to expand. Cover tightly with an aluminum foil and place it into the freezer.  About 1 hour later, give it a brisk whisk or electrically beat it. This adds air in order to break up the ice crystals.  Generally...the more the cream gets whipped...the softer the result.

Put the pan or bowl back into the freezer (towards the back where it’s coldest) ...repeat again the same procedure about 1 hour later and then pour into individual plastic tightly sealed containers.

Serving for whichever method you choose:
Remember to transfer the ice cream to the fridge 30 minutes before serving.
This lapse of time varies according to the size of your chosen container.
The  frozen mousse remains quite fresh for a good week...
however, it is best not to leave it there for more than a month.

. Something important to keep in mind:
Try not to repeatedly soften and re-freeze the ice cream because eventually the smaller ice crystals will become clumps of undesirable ice cream.
* Note: for those who do not own a food can whip the cream and milk with the aid of an electric beater.  Afterwards, follow the rest of the steps mentioned above.

Well, I hope you also get a chance to be as daring with otherwise classical flavours.

If you are one that already likes lemon ice cream...
what else would you add to fancy it up?

Flavourful wishes,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new to the'll thank me later.