Desserts Recipes - Coconut and Lemon Grass Ice Cream Recipe

Ingredients

• 2 lemon grass stalks

• 475m1/16fl oz/2 cups double (heavy) cream

• 120ml/4fl oz/1/2 cup coconut milk

• 4 large (US extra large) eggs

• 105ml/7 tbsp caster (superfine) sugar

• 5ml/1 tsp vanilla extract

Serves 4

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Method:

1. Cut the lemon grass stalks in half lengthways. Use a mallet or rolling pin to mash the pieces, breaking up the fibers so that all the flavor is released. Retain a few fibers for the decoration.

2. Pour the cream and coconut milk into a pan. Add the lemon grass stalks and heat gently, stirring until the mixture simmers.

3. Put the eggs, sugar and vanilla essence in a large bowl. Using an electric whisk, whisk until the mixture is very light and fluffy.

4. Strain the cream mixture into a heatproof bowl that will fit over a pan of simmering water. Whisk in the egg mixture, then place the bowl over the pan and continue to whisk until the mixture thickens. Remove it from the heat and leave to cool. Chill the coconut custard in the refrigerator for 3-4 hours.

5. Pour the mixture into a plastic tub or similar freezer proof container. Freeze for 4 hours, beating two or three times at hourly intervals with a fork to break up the ice crystals.

6. Alternatively, use an ice-cream maker. Pour the chilled mixture into the machine and churn until it is firm enough to scoop. Serve immediately, or scrape into a freezer proof container and place in the freezer.

7. Allow to soften slightly before serving and decorate with the strands of lemon grass if you wish.

Note: The combination of cream and coconut milk makes for a wonderfully rich ice cream. The lemon grass flavoring is very subtle, but quite delicious.