Toasted Coconut & Lemongrass Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 2 stalks Lemongrass

• Refrigerated

  • 1 Pasteurized egg

• Canned Goods

  • 2 cups Coconut milk

• Condiments

  • 3/4 cup Honey, organic

• Nuts & Seeds

  • 1 cup Coconut, unsweetened toasted

• Dairy

  • 1 cup 2% milk

Found on thecinnamonscrolls.com

Description

Ingredients

• 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)

Directions

• 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!