Coconut and Lemongrass Ice cream

Coconut and Lemongrass Ice cream

A delicate, subtle and rich ice cream.

Preparation:

1. Cut the lemongrass lengthways and bruise it with a rolling pin or something heavy, to release the fragrant oils.
2. Pour the cream and coconut milk into a pan, add the lemongrass and heat gently, stirring frequently, until the mixture starts to simmer.
3. Put the eggs, sugar and vanilla essence in a large bowl. Using an electric whisk, whisk until the mixture is very light and fluffy.
4. Then place the cream mixture into a heatproof bowl over a pan of simmering water. Whisk in the egg mixture and continue to whisk until the mixture thickens. Remove from the heat and cool. Chill the coconut custard in the refrigerator for 3-4 hours.
5. Pour the mixture into a plastic tub or freeze-proof container. Freeze for 4 hours, beating two or three at hourly intervals with a fork to break up the ice crystals.
6. About 30 minutes before serving, transfer the container to the refrigerator so that the ice cream can soften slightly. Serve in scoops.