I have an extra special post for you today. The wonderful Dana over at Killing Thyme Eat-Zine has graciously volunteered to create this unique and springy lemongrass ice cream just for you! I’m so excited to have Dana as the genius behind my first guest post. If you haven’t already heard of her and her amazing blog, get ready to meet one talented and funny gal. Thanks, Dana!
My ice cream machine is hands down one of my most prized kitchen tools. I received it as a Christmas gift from my mother-in-law a few years ago and she has unknowingly created a monster. An ice cream cone wielding monster, but a monster nonetheless.
My husband has no complaints.
Despite my lack of interest in sweets and my one uber sensitive tooth that makes me want to slap myself every time I eat something cold, there isn’t an ice cream flavor I’ve ever turned down–cotton candy, lemon crunch, silly sour cherry–one of everything, please! With that in mind, it should come as no surprise that when I make ice cream at home, it’s an adventure. Like, some serious culinary Indiana Jones stuff happens. I can’t justify churning up a batch of vanilla or chocolate when I can throw booze into the mix or create an innovative blend of flavors–like Cinnamon Bourbon or Southern Banana Pudding.
My latest recipe, written specifically for Amanda, is Toasted Coconut and Lemongrass. It’s the beginning of March, spring is about to…spring, and fresh bursts of flavor are what we are longing for. What better way to welcome the warmth than with toast-y coconut and zesty lemongrass?
The last time I had coconut in ice cream was at Disney (seriously THE happiest place on earth can-i-go-back-now-pls-k-thx), and there were quite large pieces of shredded coconut in the mix. I absolutely loved it, and I just had to incorporate it into my own ice cream. I toasted the coconut to bring out a richer, nuttier flavor and it got along with the lemongrass swimmingly.
For an ice cream base, I used my trusted holy grail of a sweet cream base by Ben and Jerry’s–but I substituted the sugar for organic honey. Since becoming blogging chums with Amanda, she’s changed my sweetening habits for the better and using honey as a sweetener in ice cream has been working out amazingly.
I hope you enjoy this recipe as much as I do.
Spring, we welcome you!
- 2 cups coconut milk
- 1 cup 2% milk
- ¾ cup organic honey
- 2 stalks lemongrass
- 1 pasteurized egg
- 1 cup shredded unsweetened coconut, toasted (+ extra for garnish)
- In a large bowl, whisk together the coconut milk, 2% milk, and organic honey.
- Carefully pour the mixture into a saucepan.
- Over moderate heat, bring the mixture to a light simmer, stirring often.
- Cut the stalks of lemongrass lengthwise and crush them with the flat of your blade, then chop them into 1-inch pieces.
- Place the lemongrass chunks into the milk mixture and simmer, over low heat, for approximately 15 minutes stirring occasionally.
- Remove the mixture from heat and allow it to come to room temperature.
- Pour it into a bowl, cover, and place in the refrigerator overnight to properly infuse the milk.
- Pre-heat oven to 350 F (180 C).
- Spread the shredded coconut evenly onto a baking tray.
- Bake the coconut for 7-8 minutes or until it is a light golden brown, keeping a close eye on it. Open the oven to occasionally shake the pan and toss the shredded coconut around.
- The next day, take the mixture out of the refrigerator and strain out the pieces of lemongrass.
- In a separate bowl, beat the pasteurized egg and whisk it into the milk mixture.
- Pour the mixture into an ice cream maker and churn as per the manufacturer’s instructions.
- About 5 minutes before the mixture is ready, sprinkle the toasted coconut into the mixture in batches.
- If you prefer a soft-serve consistency, serve immediately. If you prefer that your ice cream be firm, freeze for about an hour or so.
- When serving, garnish with extra toasted shredded coconut!