Coconut-lemongrass ice cream

Is there any better dessert than homemade ice cream ? Here is a tasty and easy recipe to make non-dairy ice cream without an ice cream maker.

Serves 4.

3 lemongrass stalks, flattened

400 ml coconut cream

1 whole egg + 3 yolks

120 g coconut sugar

½ teaspoon salt

Bring the coconut cream to the boil. Add the lemongrass. Remove from the heat and leave to infuse, covered, for about ten minutes. Then remove the lemongrass and reserve the cream.

Place the eggs, sugar and salt in a large heat-resistant bowl over a pot of boiling water. Make sure that the bowl is not in contact with the water. Whisk until frothy and thick.

Gradually add the infused coconut cream and whip for a maximum of 1 minute more to obtain a smooth cream.

Leave to cool, pour into a container and freeze for about 3 hours. Remove the ice cream and aerate it with a fork. Cover and freeze completely.

Serve the ice cream with dry fruits and unsalted, dry-roasted peanuts or cashew nuts.

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