Similar Recipes

Kaffir Lime and Gin Ice Cream
Kaffir lime leaves are somewhat hard to come by but well worth the effort. You can find them in Southeast Asian markets, either refrigerated or frozen. This ice cream is just begging to crown a warm, toasty fruit cobbler in need of a perfumed, citrus element.
Scooped: Jasmine Tea and Rose Petal Sorbet
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing.
Ginger Beer, Rum, and Coconut Sorbet
Only after I served this was I told it was basically a scoopable Dark and Stormy. But that's no problem for me—the combination of ginger beer and dark rum is pretty awesome.
Kumquat Lemongrass Ice Cream
A bright citrus-loaded ice cream studded with sweet-tart kumquats.
Toasted Coconut and Lime Ice Cream
Nutty coconut and bright lime come together in an especially creamy ice cream.
Gin and Tonic Sorbetto
With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."
Mango Sorbet
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
Coconut-Palm Sugar Ice Cream
Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages.
Spicy Pineapple and Tequila Sorbet
You can leave the tequila out from this recipe for a fantastic, alcohol-free sorbet, but I appreciate the subtle vegetal complexity good tequila brings.
Ersatz Calamansi Lime Shaved Ice with Grass Jelly
A refreshing shaved ice topped with light grass jelly and a hit of condensed milk. Orange juice is mixed with lime to approximate the flavor of Southeast Asian calamansi lime.

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Scooped: Kaffir Lime, Ginger, Star Anise Sorbet

Star anise contributes more depth of flavor, elevating this from a citrusy ice to something more exotic. You don't need much, and it doesn't need to steep for very long to impart its flavor. The coconut water base is subtle and anise easily overwhelms everything it touches. But when your flavors are balanced, you'll be rewarded with a dessert that's bright and exotic, with a tinge of gingery heat and a kiss of licorice sweetness.

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