Lemongrass Ice Cream
Categories : desserts
1 400g can coconut milk
1 stalk lemongrass -- roughly chopped
grated zest of one lime
1 star anise
3 egg yolks
50 grams caster sugar
300 mls double cream
20 mls glycerine
Put the coconut milk, lemongrass, lime zest and star anise in a pan and simmer until reduced by 2/3rds.
Whisk the egg yolks and caster sugar until light, strain over the hot coconut milk reduction to make a
custard. Cool as quickly as possible.
Stir in the cream and churn.
Five minutes before the end of churning pour in glycerine and allow to combine fully.
Turn into a rectangular box and freeze for at least 2 hours.
Contributed by: "Kirsten"
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