Coconut and Lemon Ice CreamCourse: Frozen
4 cups of coconut milk
¼ cup of honey
2 tablespoons of rum (optional)
Zest and juice of two lemons
Leave half the coconut milk in the refrigerator for at least four hours.
In a pan, pour the remaining coconut milk and honey and stir until the mixture starts to turn golden (about 20 minutes).
Whisk the coconut milk in the refrigerator until it forms a smooth foam
Add the mixture of milk with honey and lemons and mix for two or three minutes.
Place in the freezer until solid.