Coconut Milk Lemongrass Ice Cream
Coconut Milk Lemongrass Ice Cream that is creamy and smooth. It is also dairy and gluten free.
This coconut milk lemongrass ice cream was a special dessert that I made to complete one of my daughter’s Asian birthday dinner menu. I made the ice cream the day before, giving the ice cream time to firm. The next day I put the birthday girl and her sisters to work preparing the fillings for the sushi. I then did the mad dash to roll and cut all the sushi.
It was a perfect finish after eating different sushi rolls, sashimi, creamy scallop rolls and edamame. After everyone had gone home I got online and entered the recipe in a contest with Whole Foods Market Cooking featuring lemongrass. The recipe did not win but it is now a family favorite. Best of all it is gluten and dairy free, perfect for me!
Coconut Milk Lemongrass Ice Cream
Number of servings: 8
Gluten Free-Dairy Free
Ingredients
- 4 1/2 cups 100% Coconut Milk
- 1 ½ cups sugar
- 3 stalks of lemongrass, crushed and chopped
- Pinch of salt
- 6 egg yolks
- 2 tsp. cornstarch
Instructions
- In a medium saucepan pour coconut milk into the pot. Add sugar, lemongrass and bring to a slight simmer. Once bubbles on the edge of the pot form, turn off heat. Add a pinch of salt and let steep for 30 minutes. After 30 minutes, blend coconut milk and lemongrass mixture until smooth. Pour mixture through a strainer to remove any lemongrass pieces.
- Place egg yolks into a medium bowl. Beat egg yolks with a hand mixer until light yellow. Using a ladle, slowly add the coconut mixture into the egg yolks. Beat with hand mixer while adding in the milk slowly. Don’t go to fast or eggs will curdle. Once all milk is incorporated, add cornstarch. Mix well. Add mixture back into pot and bring to a simmer.
- Using a thermometer check the temperature. Once the temperature has reached 185 degrees, the milk mixture should coat the back of the spoon. Place a strainer over a bowl over an ice bath and pour mixture through strainer into the bowl. Mix well, once cool, place in storage containers and refrigerate until cold. At least 3 hours, but overnight is best. Churn ice cream according to ice cream maker’s instructions. Let chill in the freezer for at least 1 hour, but overnight is best.
