Apart from having sensitive teeth, I believe everyone loves ice cream. So I will continue making some more interesting ones that you can’t buy in the shops. Standby for Butternut Squash with pumpkin seed praline next week. I have been meaning to use coconut milk in ice cream for ages, as it’s already sweet it won’t need as much sugar. It was a sensation, not overpowering adding a lovely texture.
Makes 1 Litre.
600ml Semi skimmed milk/ 200ml Coconut Milk/ 4 Egg Yolks/ 2 Stalks Lemongrass/ 50g skimmed milk powder / 50ml ginger syrup/ chopped stem ginger/ 1 Vanilla Pod/ Zest of a lime.
1) Put both milks, lemongrass, vanilla seeds and pod, syrup, sugar and milk powder in a pan. Bring to the boil. Remove from the heat to let infuse.
2) As you let the milk infuse, beat the eggs until they go white. Remove lemongrass and vanilla pod from milk. Add lime zest. Pour a little onto the eggs, throw this back into the same pan and over a gentle heat stir until it coats the back of a spoon.
3) Put in a jug, cover with cling film so it doesn’t form a skin. Place in fridge to cool. Then churn in ice cream maker. Then addchop pas much chopped ginger as you like.
To serve I make one normal ball, then roll another in toasted coconut for an extra texture.