Toasted Coconut with Lime Ice Cream

I'm back! I've been traveling a great deal these past few weeks and I'm finally settled in back at home. It was a busy summer. There were five states to visit, fly fishing to observe, bison to avoid, family to feed, geysers to smell and plenty of driving--probably a little too much for the kids. I also had the pleasure of cooking for a gathering of family while at a rented lodge in Montana.

I've realized that cooking for large groups is something best done out of one's own kitchen. As no matter how well stocked the brochure claims the kitchen is ("It has absolutely everything you will need for any meal you have planned!"), or how well you prepare, something you need will always be missing. Which results in things like… my trying to make individual lemon tarts topped with torched italian meringue without tart rings, a mixer or a candy thermometer. Attempting Italian meringue with microwaved syrup and some dodgy hand beaters actually worked.

I didn't plan on making tarts there, it just sort of happened. Still, I think I deserve some sort of medal of recognition.

Anyway, I'm back home and I am working on my plan of attack for this week's baking. For today though, we have some yummy ice cream. Which I will admit is my fall back during busy months as it can be prepared relatively quickly and always looks lovely.

Today's ice cream is a combination of toasted coconut and lime. Yes, that's me holding onto the last scraps of summer with something decidedly tropical in flavor. Though regardless of the time of year, one has to admit it is hard to go wrong with such a combination. Harry Nilsson is nodding his head in agreement--his being alive or not is a technicality we're going to overlook.