Serves 4
Ingredients:
3 stalks lemongrass
2 (14-ounce) cans coconut milk (regular, not light)
¾ cup granulated sugar
3 slices peeled ginger (about the thickness of a coin)
Directions:
- Look for long, light green lemongrass stalks that are heavy for their size. Remove the outermost layer of the lemongrass stalks and trim the ends, leaving about 5 inches of the thickest part of the stalk. Give the stalks a couple of whacks with the flat side of a wide knife 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 the mixture just begins to simmer. Remove from the heat and let stand for 15 minutes to allow the lemongrass and ginger to infuse. Pour the mixture into a container and refrigerate until completely chilled through, about 4 hours or overnight.
- Strain the mixture and discard the contents of the strainer. Turn on the ice cream maker, pour in the mixture, and follow the manufacturer’s instructions for processing time or process until the ice cream is thick and creamy, generally about 15 to 20 minutes. Serve immediately for a softer ice cream, or transfer to a freezer-safe container and freeze for at least 3 hours for a firmer consistency.
— Laura McLively, “The Berkeley Bowl Cookbook” (Parallax Press, $35)
