lemongrass & young coconut ice cream

19Jul10

 

In the time since I received my Cuisinart Ice Cream Maker as a Christmas present, I  have explored both dairy-based and coconut-based ice creams as well as sorbets. I have to admit I had given up the pursuit the last couple years after one too many almost-frozen batches. It wasn’t until my friend decided to host an ice cream conference that I was inspired to try again. I attempted two flavors, and of course ran into the classic problem of a soupy second batch. I have to remember to allow two full days per batch to ensure success! Making ice cream is a multi-step process, but is very rewarding when all is said and done.

The coconut base was the first, so it firmed up and really came out nicely. I wanted to develop a slightly more complex combination of flavors and hit on lemongrass to complement the coconut. I added young coconut for texture. I love carmelized pineapple and decided to use it as a garnish.

 

Lemongrass & Young Coconut Ice Cream with a Carmelized Pineapple Garnish

Ingredients:

Ice Cream

  • 3 13 oz cans full fat coconut milk
  • 3 large stalks fresh lemongrass
  • 1/2 cup sugar
  • 1/2 teaspoon salt 
  • Flesh from a young coconut

 Garnish

  • 1 pineapple, quartered, cored and sliced into 1/4 inch wedges
  • 1/8 cup vegetable oil
  • 1/8 cup star of anise
  • 1/4 cup brown sugar
  • 1/4 cup dark rum

Instructions:

Ice Cream

  1. Clean lemongrass and remove any damaged parts. Slice in half and then quarter.
  2. Put coconut milk in a medium saucepan over medium heat. Add lemongrass.
  3. Bring to a simmer and reduce heat to ensure milk doesn’t boil over.
  4. Simmer until coconut milk is reduced by half.
  5. Let cool in the pan, and then strain lemongrass from coconut milk. Discard.
  6. Transfer to a container and chill in fridge overnight.
  7. Place in fully chilled ice cream cannister and mix until firm.
  8. Ripen in the freezer for at least two hours.

Garnish

  1. Chop pineapple.
  2. Heat oil until shimmering in saute pan.
  3. Saute pineapple on high heat for 10 minutes, stirring occasionally.
  4. Add star of anise.
  5. Sprinkle sides of pineapple that have not browned with brown sugar. Stir until most of the pineapple is browned.
  6. Pour rum over pineapple and cook another 5 minutes.
  7. Let cool and serve with ice cream.

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One Response to “lemongrass & young coconut ice cream”

  1. 1 MKK

    OMG this looks delicious!!

    I have tried making coconut ice cream before, ended up making it half dairy, which was not my intention, because the coconut milk seemed to harden up and make chunks pretty quickly.
    I will give this a try in my ice cream maker. Thanks for posting : )


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