Coconut Milk and Lemongrass Ice Cream
Recipe from nordljus
Yield: 5-6 servings
Ingredients
- 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
Cooking Directions
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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.
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Whisk the egg yolks in a bowl with the sugar and cornflour until pale. Gradually add the coconut milk, whisking constantly.
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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.
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Stir the cream and lime rind into the custard. Churn in a machine until thick. Freeze.
