Coconut and Lemon Grass Ice Cream from Thai Food and Cooking by Judy Bastyra and Becky Johnson
The combination of cream and coconut milk makes for a wonderfully rich ice cream. The lemon grass flavouring is very subtle, but quite delicious.
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Ingredients
- 475 ml/16 fl oz/2 cups double (heavy) cream
- 120 ml/4 fl oz/½ cup coconut milk
- 2 lemon grass stalks
- 5 ml/1 tsp vanilla essence (extract)
- 4 large (US extra large) eggs
- 105 ml/7 tbsp caster (superfine) sugar
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