The Ice-cream Book p. 142 Joanna Farrow and Sara Lewis
Serves 5 to 6
4 lemon grass stalks
400ml coconut milk
3 egg yolks
90g (½ cup) caster sugar
2 tsp cornflour
150ml whipping cream (I used thickened cream, JB)
finely grated rind of 1 lime
Cut the lemon grass stalks in half lengthways and bruise the stalks with a rolling pin. Put them in a heavy-based saucepan, add the coconut milk and bring to just below boiling point. Remove from the heat and leave to infuse for 30 minutes, remove the lemon grass.
Whisk the egg yolks in bowl with the sugar and cornflour until smooth. Gradually add the coconut milk, whisking constantly.
Remove the saucepan and heat gently, stirring until the custard thickens. (I use a thermometer and heat to 85°C, JB).
Remove from the heat and strain into aclean bowl. Cover with greaseproof paper and chill.
Lightly whip the cream, add the grated lime rind and fold into the custard. Pour into a container and freeze for 3-4 hours, beating twice as it thickens.
USING AN ICE-CREAM MAKER
Lightly whip the cream, add the grated lime rind and fold into the custard.
Churn until thick.