#Slider1 #Slider2 #Slider3 #slider4 #Slider5 #slider6 #slider7 #slider8
10 January 2013,04:21 by
Ponmathi Srilekha.S

Posted in

Rate this Article:

 Print Hits: 4,737


The combination of cream and coconut milk makes for a wonderfully rich ice cream. The lemon grass flavouring is very subtle, but quite delicious.
Serves :

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.


  • 2 lemon grass stalks
  • 500 ml double (heavy) cream
  • 150 ml coconut milk
  • 4 large (US extra-large) eggs
  • 7 tablespoons caster (superfine) sugar
  • 1 teaspoon vanilla extract

52 comments for “Coconut and Lemon Grass Ice Cream”