Coconut Lemongrass Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: paleo, dairyfree
Ingredients
  • 2 - 13.5 ounce cans full fat coconut milk
  • 2 stalks lemongrass, chopped into 1 inch pieces
  • 4 egg yolks
  • ½ cup maple syrup
  • 1 cup mini chocolate chips
  • unsweetened toasted coconut flakes for topping (optional)
Instructions
  1. Whisk together coconut milk, egg yolks and syrup in a medium saucepan.
  2. Add lemongrass pieces and stir.
  3. Heat over medium heat until just about boiling. You'll want the mixture to coat the back of a spoon but not to boil.
  4. Take the saucepan off the stove and let the custard sit for 10 minutes to let the lemongrass flavor infuse.
  5. Pour custard through a strainer into a bowl to strain out the lemongrass pieces.
  6. Place in refrigerator to cool at least 4 hours. Mixture must be cold for it to churn well in the ice cream maker.
  7. Once chilled, pour into an ice cream maker and churn according to the ice cream maker's instructions. The custard should reach a soft-serve consistency.
  8. Turn the ice cream machine off and stir in chocolate chips by hand until mixed.
  9. Pour custard into an air-tight freezer proof container and place in freezer to firm.
  10. To serve, let ice cream sit out at room temperature for about 20 minutes so it's soft and scoopable.
  11. Top with unsweetened toasted coconut flakes if desired.
Nutrition Information
Serving size: about ½ cup Calories: 394 Fat: 31g Carbohydrates: 25g Sodium: 62mg Fiber: 1g Protein: 4g
Recipe by at https://www.cookingupclean.com/coconut-lemongrass-ice-cream/