Step 1

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with the lime zest until stiff peaks, about 3½ minutes on high speed.

Step 2

Fold in the lime juice, cream of coconut, and coconut extract until mixed well. (Microwave the cream of coconut in a bowl for 10-15 seconds if it's too solidified, but not so long that it gets hot and deflates the whipped cream. Whisking it separately helps too.)

Step 3

Pour the ice cream mixture into a 2-quart freezer safe container.

Step 4

Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.