You might want to sit down. Or maybe even lay down. Yes, this gelato should be eaten laying down to avoid injury when you literally pass out because it is so damn delicious.
It is so simple in taste and in process that I’m not going to subject you to a prolix post. Here are the only facts you need to know:
- Lemongrass is one of the most enchanting ingredients, with an aroma and flavor so synchronously citrusy and herbal that it keeps you wondering — and you don’t even know what you’re wondering at. It’s a member of the sugarcane family, common in Asian (especially Thai) cooking, and is perfect for infusing into liquids like….
- …Coconut Milk, a.k.a. vegan panacea for former ice cream addicts. Don’t you dare buy the Lite stuff. The fat in the Good Stuff is not only healthy for you, but it also gives this concoction such a velvety, rich, creamy mouth-feel that vegan bullies might dangle you over a ledge and demand that you admit you put cream or eggs in your ice cream.
- Do yourself a favor and get an ice cream maker. Like I said in the prickly pear sorbet post, I have had wonderful results from this one.
Short and sweet, as promised. I don’t want to waste your time that you could be spending making this recipe.
Lemongrass Coconut Ice Cream (Vegan!)
- 2 stalks lemongrass, sliced thinly
- 2 cans coconut milk (regular, not lite)
- 3/4 cup granulated sugar
- 2-3 slices of fresh ginger
To prepare the lemongrass, remove the outermost layer of the stalk and then trim the ends and the base off the stalk so you are left with about 5″ of the thickest part. Give the stalk a couple of whacks with a heavy object to loosen the layers a bit and then slice them thinly.
Combine all the ingredients in a small saucepan and stir gently over medium heat until it just begins to simmer. Remove from the heat and let stand for 15 minutes to let the lemongrass infuse. Pour into a container and chill in the fridge for 4-8 hours.
When ready to make your ice cream, strain the mixture and throw out the contents of the strainer. Turn on your ice cream maker and pour in the strained coconut milk. Allow the ice cream maker to do its magic until you have a perfectly creamy ice cream. Serve right away or, if you like your ice cream to be more set, you can put it in a container in the freezer for an hour or two.