Coconut Lemon Ice Cream with Passion Fruit Sauce

Ingredients

• 250 ml coconut milk
• 60 g sugar
• 1 Organic lemon
• 150 g Sour cream
• 1 meringue
• 2 passion fruits
• 100 ml mango pulp

Instructions

1. 1.

   Boil coconut milk with sugar and vanilla sugar while stirring. Remove from heat and let cool to lukewarm. Wash the lime hot, dry rub it. Grate the zest finely. Squeeze juice of ½ lime. Stir lime zest and sour cream into the coconut mixture. Season with lime juice.

2. 2.

   Pour the mixture into an ice cream maker and freeze for 30-45 minutes. (If you have no ice cream maker, pour the mixture into a shallow metal bowl in the freezer for about 3 hours, stirring frequently with a whisk to keep it creamy.)

3. 3.

   Halve the mangoes and scoop out the pulp. Mix with the mango pulp. Shape the coconut lemon ice cream into balls and place them in bowls with crumbled meringues. Drizzle sauce over and serve.