Part 9 : Coconut Milk
Another use of coconut milk. I found this coconut milk and lemon grass ice cream recipe at nordljus (one of my favorite food blog out there) and I wanted to try to make it for a while. Her presentation is 100 times beautiful than my version and I will attempt to do the same for the next more formal dinner party.
Coconut Milk and Lemon grass Ice Cream
Recipe from nordljus
Yield 5-6 servings
4 lemon grass stalks
370ml coconut milk
3 egg yolks
90g caster sugar
120ml double cream
finely grated rind of 1 lime
1. Cut the lemon grass stalks in half lengthways and bruise them with a rolling pin. Place in a saucepan, add the coconut milk and bring to just below boiling point. Remove from the heat and leave to infuse for about half an hour. Remove the lemon grass.
2. Whisk the egg yolks in a bowl with the sugar and cornflour until pale. Gradually add the coconut milk, whisking constantly.
3. Return to the saucepan and heat gently, stirring until the custard thickens. Remove from the heat, strain into a clean bowl and leave to cool. Chill.
4. Stir the cream and lime rind into the custard. Churn in a machine until thick. Freeze.