Lime-y Watermelon & Coconut Ice Cream Sundaes

Serves 6

For the coconut ice cream:
4 egg yolks
1/2 cup sugar
2 13.5 ounce cans regular coconut milk
1 vanilla bean

For the sundaes:
1/2 cup flaked coconut
2 cups watermelon, chopped
Juice of 2 limes
Zest of 2 limes

To make the coconut ice cream:

In a large bowl, whisk yolks and sugar together until light pale yellow, 1 to 2 minutes. Add coconut milk and whisk again until well combined.  Scrape vanilla beans into mixture and stir.  Drop in the vanilla bean as well.

Place mixture in a medium pot over medium heat and stir constantly, until just thickened (should coat the back of a spoon), about 8 to 10 minutes. Do not let the mixture boil. 

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.  You can also use David Lebovitz's method for making ice cream if you don't have an ice cream maker (which is what we did).

To assemble the sundaes:

Preheat oven to 375 F.  Lightly toast the coconut in a single layer for about 2-3 minutes, until pale golden.

Combine watermelon, lime zest and lime juice in a bowl and stir.

Place a scoop of ice cream in 6 small glasses.  Top with a layer of watermelon, another scoop of ice cream and a final layer of watermelon.  Sprinkle generously with coconut flakes.  Serve immediately.

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