Lime and Coconut Ice-Cream with Sesame Brittle


Lime and Coconut Ice-Cream with Sesame Brittle
Servings: 2


4 scoops vanilla ice-cream (no need to go gourmet)
zest of 1 lime
2 tablespoons toasted coconut

1 cup sesame seeds
1/2 cup brown sugar

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100089


Plain ice-cream gets an exotic make-over to beocme a gourmet treat!  You can make the sesame brittle in advance, as it will keep for up to 2 weeks in an airtight container.


To prepare the ice-cream, remove it from the freezer to soften.  After 10 minutes, add the lime zest and toasted coconut.  Stir through.  Return the ice-cream to the freezer until required.

Preheat oven to 170C.  Line an oven tray with baking paper.

To make the brittle, mix the sesame seeds and sugar together with just enough water - start with 1 tablespoon - to moisten the mixture so that it forms a thick paste.  Spread paste onto prepared oven tray and bake for 20 minutes or until it is bubbling and crackling.  Check it frequently to make sure it does not burn.

Remove from the oven and, when it has cooled, break into pieces.  Store in a an airtight container until required.

Serve ice-cream and sesame brittle with grilled mango pieces if desired.



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