Peach and lemon grass ice cream
Ingredients
- 2 large eggs, lightly beaten
- 200g (1 cup) sugar
- 4 peaches, pitted and pureed
- 450ml fresh cream
- 1 stem lemon grass, bruised
- pinch of salt
- dark chocolate, melted, to serve
Instructions
1
In large bowl, mix together the eggs and sugar until smooth.
2
Transfer the egg mixture to a large pot. Add the peach purée, cream, lemon grass and salt. Simmer over a medium heat for about 5 minutes. Leave to rest for about 10 minutes so that the flavours can infuse.
3
When cool, discard the lemon grass, pour the mixture into a plastic container and freeze. Stir every hour for the next 3 hours to break up the ice crystals, until the ice cream is smooth and thick. Pour into shaped moulds and freeze overnight.
4
To serve, remove the ic cream efrom the moulds and dip in the melted chocolate.
