This plant-based ice cream is all about the coconut with the underlying flavour and aroma of the kaffir lime leaves and lemongrass.
For a mid-course palate cleanser just serve on its own, but for a pudding add toasted peanuts and roasted pineapple (trust us – it works).
COCONUT ICE CREAM
Prep Time: 45 minutes / Cook Time: 15 minutes / Churn Time: 20 minutes
Chill/Freeze Time: Chill the ice cream mixture overnight, churn for 20 mins, freeze for four hours
Equipment: Artisan 4.7L Stand Mixer; KitchenAid Ice Cream Maker attachment and an airtight container for freezing
450g coconut cream
450g coconut milk
80ml agave syrup
½ tsp salt
5 kaffir lime leaves
Place the KitchenAid Ice Cream Maker bowl in the freezer for 24 hours
Add the coconut milk, coconut cream, agave syrup, sugar and salt to a saucepan and whisk together.
Break the lemongrass in half and add, along with the kaffir lime leaves, to the saucepan. Bring to a simmer and mix constantly for 2 minutes then remove from the heat.
Let the coconut mixture cool. Remove the kaffir lime leaves and lemongrass.
Place in an airtight container and place in the fridge to chill overnight.
When ready to churn, remove the ice cream bowl from the freezer.
Lock the bowl into place on the stand mixer and pour in the coconut mixture.
Lock the mixer head in place, turn speed to stir, and set the timer for 20 minutes or until it reaches the consistency of a soft-serve ice cream.
When the ice cream has finished churning, spoon it into an airtight container and freeze for six to eight hours.#
Recipe and picture: KitchenAid
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