Coconut And Lemongrass Ice Cream – a delicious recipe with lemon grass stalks, heavy cream, coconut milk, eggs, caster, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
692
kcal
Calories
54
g
Fat
38
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lemon grass stalks, 2 cups heavy cream, 1/2 cup coconut milk, 4 large eggs, and more.
Yes, Coconut And Lemongrass Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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