• Litchi, lemon grass and ginger ice cream

    Ingredients

    • 2 stalks lemon grass
    • 750ml (3 cups) full-cream milk
    • 250ml (1 cup) coconut milk
    • a pinch of salt
    • 3 slices fresh ginger
    • 4 large egg yolks
    • 250g (1¼ cups) sugar
    • 10ml (2 tsp) vanilla extract
    • 2 cups litchis, peeled, pips removed, chopped

    Instructions

    1

    Using a rolling pin, crush the lemon grass to extract the oil. Place the stalks in a medium saucepan with milk, coconut milk, salt and ginger. Heat over medium heat until warmed through. Remove from heat and set aside for 5 minutes for the flavours to infuse.

    2

    Combine the egg yolks, sugar and vanilla in a large mixing bowl. Whisk until the eggs are light and aerated, about 5 minutes. Remove the lemon grass and ginger from the milk and pour slowly into the eggs while mixing continuously. When the milk is incorporated, strain through a fine sieve.

    3

    Return to a heatproof mixing bowl and add the litchis. Place over a pot of simmering water and cook the mixture slowly to prevent the eggs from curdling. Stir while it cooks and the mixture thickens, about 15 minutes.

    4

    Place the mixing bowl over an ice bath to cool and continue to stir. When the mixture is cool, transfer to a smaller container and place in the fridge to chill for 1 hour.

    5

    When chilled, pour the mixture into an ice-cream machine and set according to manufacturer instructions. When almost set, scrape into individual moulds or one large mould and freeze for 4 hours before serving.

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