COCONUT AND LEMON GRASS ICE CREAM

Preparation Method :

• Cut the lemon grass stalks in half lengthways. Use a mallet or rolling pin to mash the pieces, breaking up the fibres so that all the flavour 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.
• Put the eggs, sugar and vanilla extract in a large bowl. Use an electric whisk to whisk until the mixture is very light and fluffy.
• Strain the cream mixture into a heatproof bowl that will fit over a pan of simmering water.
• Whisk in the egg mixture, then place the bowl over the pan and continue to whisk until the mixture thickens.
• Remove it from the heat and leave to cool. Chill the coconut custard in the refrigerator for hours.
• Pour the mixture into a plastic tub or similar freezer-proof container.
• Freeze for 4 hours, beating two or three times at hourly intervals with a fork to break up the ice crystals.
• Alternatively, use an ice-cream maker. Pour the chilled mixture into the machine and churn until it is firm enough to scoop.
• Serve immediately, or scrape into a freezer-proof container and place in the freezer.
• Allow the ice cream to soften in the refrigerator for 30 minutes before serving.