Today I’ve made this lovely looking Orange and Pomegranate cake from Diana Henry.
The recipe is on her website here. This explains the cake part. It is a fantastic cake.
My adapted recipe below is for the ice cream.
It is supposed to be very moist, like a pudding, so I’m serving it with some home-made lime, ginger and coconut ice cream. I took some inspiration from here, but I added and changed things. We had a bottle of wild lime syrup.
Put the following in a saucepan. Heat until almost boiling and steep for 20 mins.
400g can of coconut cream
10 slices of fresh ginger (2-3cm each)
100g palm sugar (or use caster sugar)
1/2 cup wild lime syrup
1 tsp vanilla bean paste
zest of 1 lime
Remove ginger slices.
Whisk 3 egg yolks. Add gradually to cream mixture while whisking.
Heat the cream mixture and cook gently to thicken the custard.
Add juice of 1-2 limes and 1 cup of cream. Stir to combine.
Cool the mixture in the fridge or freezer.
Make the ice cream in an ice cream churn. Towards the end, add the zest of 1 lime and 1/3 cup of toasted coconut.
Served topped with extra lime zest and toasted coconut.