Description
Cool down with this aromatic Thai coconut ice cream with lemongrass and yuzu!
Ingredients
Scale
- 1 can of organic coconut milk
- 2 sticks of lemongrass (cut into 1 inch sticks and crushed)
- 3 tbsp of organic yuzu juice
- 3 tbsp of organic coconut sugar
Instructions
- Pour the coconut milk into a sauce pan.
- Add the lemongrass, yuzu and coconut sugar.
- Heat on medium heat until the mixture starts to boil lightly. Remove from heat and leave to rest.
- Put in the fridge for 4h or overnight.
- Pour the mixture into your ice cream maker and churn on low speed for 30 minutes.
Notes
Equipment needed : We recommend using a high quality ice cream maker. We love our KitchenAid ice cream maker.
- Prep Time: 30 mins prep + 4h rest
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Thai
