Coconut and Lemongrass Ice Cream
By: Helen Pitlick
Published: Wednesday, December 2, 2009 - 12:26am

Ingredients




2 lemon grass stalks
2 cups heavy cream
1/2 cup coconut milk
4 large eggs
7 tablespoons caster (superfine) sugar
1 teaspoon vanilla extract

Preparation

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. Pour the cream and coconut milk into a pan. Add the lemon grass stalks and heat gently, stirring frequently, until the mixture starts to simmer. 2 Put the eggs, sugar, and vanilla extract in a large bowl. Using an electric whisk, whisk until the mixture is very light and fluffy. 3 Strain the cream mixture into a heatproof bowl that will fit over a pan of simmering water. Whisk in egg mixture, then place the bowl over the pan and continue to mix until mixture thickens. Remove it from the heat and leave to cool. Chill the coconut custard in the refrigerator for 3-4 hours. 4 Pour the mixture into a plastic tub or similar freezer-proof container. Freeze for 4 hours, beating 2 or 3 times at hourly intervals with a fork to break up the ice crystals.

About


You can also make this in an ice cream maker. After step 3, pour the mixture into the machine and churn until firm. From India’s Best 500 Recipes by Shehzad Husain, Rafi Fernandez, Mridula Baljekar and Manisha Kanani.