Ingredients:

· 200 ml of double cream
· 400 ml of coconut milk
· 150 g of sugar
· 75 ml of lime juice
· grated zest of 2 limes
· 2 Tbsp of white rum

KitchenAid mixer attachments needed:

· Wire whisk

· Ice cream maker

Instructions:

1. Leave the freeze bowl in the freezer for one day.

2. The next day, mix the cream with coconut milk and 100 g of sugar in a saucepan and heat until the sugar dissolves, and wait for them to cool then freeze.

3. Add the remaining sugar, the lime juice, and zest in a saucepan and heat until the sugar dissolves.

4. Reduce until the syrup thickens. Again, cool and freeze. 

5. After making sure that the mixtures are half frozen, use the mixer bowl and wire whisk on speed 6 to mix them then pour them into the freeze bowl.

6. Put the dasher on speed 2 and whisk the rum until almost firm. Place them in a freezer-proof container and leave them in the freezer to harden.