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20 December 2012,01:33 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Mix the lemon grass with the coconut milk, squeezing it to release the perfume. Leave to infuse for 30 minutes. Squeeze once more, strain and then discard the lemon grass.
  • Fill a wok or large saucepan with water and bring to the boil over a medium heat.
  • Meanwhile, put the lemon grass and coconut milk mixture in a saucepan with the double cream, stir over a gentle heat without boiling for 3 - 4 minutes and set aside.
  • Place the egg yolks, sugar and salt in a large heat proof bowl over the boiling water. Use an electric mixer to whisk the mixture for 3 - 4 minutes until frothy and thickened.
  • Gradually and the lemon grass and coconut milk mixture and mix for another 5 - 6 minutes to make a thin cream.
  • Leave to cool, pour into a plastic container and freeze for 3 hours or until half frozen.
  • Take the ice cream out and 'comb' it with a fork once or twice during the freezing time.
  • Cover and freeze completely.
  • Remove the ice cream from the freezer at least 10 - 15 minutes before serving so that it becomes slightly softened.
  • Serve on its own or with White Sticky Rice.


  • Lemon grass, bruised, roughly sliced
  • 400 ml coconut milk
  • 400 ml double cream
  • 2 large eggs
  • 4 eggs yolks
  • 200 grams caster or the brown sugar
  • Pinch of sea salt

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