Laura Davidson gives us a wonderful recipe for a vanilla and lemongrass ice cream.
By Laura Davidson
The essential parts of this recipe are the coconut milk and the sugar. Feel free to play around and add any other flavors you might like!
- 2 cans (13.66 fluid ounces each) full-fat, unsweetened coconut milk (I used Thai Kitchen brand)
- ¾ cup granulated sugar
- ¾ ounce lemongrass stalks
- 1 whole vanilla bean
- Before opening the cans of coconut, shake gently (this will make them easier to pour out—as the fat and water tends to separate).
- Combine coconut milk and sugar in medium sized saucepan. Place over medium-low heat and using spatula, stir continuously, until sugar has dissolved completely.
- Using knife, cut vanilla bean lengthwise and scrape out the beans - add the beans and empty vanilla bean to the saucepan.
- Slice the lemongrass stalks lengthwise, crush with the side of your knife, and chop roughly. Add to saucepan. Allow mixture to infuse over low heat for about 15 minutes, stirring occasionally.
- Remove from heat, place in heatproof bowl (preferably a shallow, rather than deep bowl—more surface area will allow the mixture to cool down faster), cover with plastic wrap, and allow to sit overnight---this will allow the flavors to develop and strengthen.
- Remove ice cream mixture from the fridge and strain through a fine-mesh strainer into an easily pourable container.
- Pour the mixture into an ice cream maker, following the manufacturer's instructions.
- Serve immediately (if you prefer a soft-serve type consistency), or freeze for an additional hour or so, until more firm.
After deciding to take a leap of faith, Laura enrolled in culinary school to pursue her passion for all things food. On her blog, Blogging Over Thyme, she shares her experience as a culinary student, her favorite recipes, stories, and photography!