Coconut Milk and Lemongrass Ice Cream
Recipe from nordljus
Yield: 5-6 servings
- 4 lemon grass stalks
- 370ml coconut milk
- 3 egg yolks
- 90g caster sugar
- 10ml corn flour
- 120ml heavy cream
- finely grated rind of 1 lime
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.
Whisk the egg yolks in a bowl with the sugar and cornflour until pale. Gradually add the coconut milk, whisking constantly.
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.
Stir the cream and lime rind into the custard. Churn in a machine until thick. Freeze.