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Lemongrass-Infused Ice Cream with Coconut Milk

Lemongrass Infused Ice Cream with Coconut Milk

Lemongrass Infused Ice Cream with Coconut Milk

Summertime is ice cream season at our house. I suppose it started with a need to make myself use small appliances purchased impulsively years ago. Appliances such as the ice cream maker. Homemade ice cream is really easy, though the hard part is making sure you set the maker-bowl in the freezer at least 24 hours in advance. I just keep mine in the freezer all summer. You also need to let the custard cool down completely before putting it in the ice cream maker. Ergo, you need to work on it the day before you want it. If you don’t do either of those two steps, you will simply have ice cream soup.

Next is your ice cream base, it goes something like:

1 cup heavy whipping cream
2 cups whole milk
3 egg yolks
2/3 cups of sugar
1 vanilla bean, split, beans scraped out, bean reserved

This produces about a quart of ice cream.

There are many variations on that theme (milk vs. half-n-half, amount of sugar, number of egg yolks). This is the one I’ve memorized and stick to. Besides fresh eggs and cream, the most important ingredient is the vanilla bean. They are pricey, but if you can get them in the bulk section of Whole Foods or The Wedge, they aren’t much more than $2. I have learned that ice cream is one of those things that isn’t necessarily cheaper to make at home. Though for the quality and quantity you get, it’s more of just a fun way to be creative in the kitchen.

After this, at our house, we start jiving on flavors. Flavors that will complement a cake or pie, flavors that take advantage of a seasonally abundant ingredient, flavors that simply sound like they’ll be good. Today, I wanted to use up some scraps in the fridge. I had leftover lemongrass stalks from a peanut sauce, and a half can of coconut milk from Jamaican rice and peas, and lemongrass coconut ice cream sounded good! So away we went!

Here is what you need for lemongrass coconut ice cream:

6 stalks of lemongrass, rigid leaves removed, tender parts chopped
1 cup regular coconut milk (not light!)

Dissolve the sugar in the milk and cream, add lemongrass and vanilla bean. Place the heavy cream, milk and sugar in a heavy-bottomed saucepan and begin cooking over medium to medium-low heat. Add the chopped lemongrass. Scrape out the seeds of the vanilla bean and add the seeds and the bean to the custard. Stir until sugar is dissolved.

Temper eggs. If you added the eggs to the warmed liquid in the saucepan, it would make scrambled eggs. We want to warm them up before adding them in so they stay silky. Lightly whisk the eggs in a small bowl. Use a tablespoon or quarter-cup to add the warmed cream and sugar to the egg bowl and whisk to blend. Do this a couple times, then add the egg mixture into the saucepan and mix.

Cook until the custard thickens. Cook on medium to medium-low, stirring constantly. Do not let the mixture boil. Cook until it coats the back of a spoon, 7-10 minutes.

Add coconut milk, and chill for several hours, preferably overnight. Place the custard in a bowl. Pour in the cup of coconut milk and stir just until blended. Get a piece of cling wrap and seal so the cling wrap touches the top surface of the custard, and comes up the inside of the bowl. If you don’t do this, a skin will form on the custard. Place in the refrigerator overnight to allow the temperature to come down, and all the flavors to develop.

Make ice cream (best part!). Oh, and don’t forget to strain. Set your frozen ice cream bowl into your stand mixer or appliance, place all the gizmos in place and turn on. I inverted a mesh strainer on the inside of the bowl as I poured the custard into the mixer. When I got toward the end, I used a slotted spoon to scoop out the lemongrass bits and vanilla bean, then dumped the last couple tablespoons in the mixer (because that last part had tons of vanilla bean seeds I didn’t want clinging to the bowl). You can also strain the custard into another bowl, then dump the whole thing in the mixer. Mix for 15-20 minutes, or until you see you have nice thick, fluffy ice cream churning in the bowl.

I had actually made a lime curd I was going to swirl in at the end (again, trying to use up aging ingredients from the fridge), but it was so tangy I thought I’d save the lime curd for something else. This ice cream has a delicate flavor and would be served best by itself.

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Macrobiotic Baby Food

Baby Food - Apricots

Apricots, puréed with microplane zester

I’ve been mulling on baby food. At seven months old, Ike has broken out of the rice cereal box. While I love introducing him to table food, I also think there has to be something between unseasoned purĂ©es and fully seasoned table food. Something besides Cheerios, that is.

I am sorry, but I guess I sympathize with the babies when they recoil at the taste of plain spinach and peas. Cooked. And purĂ©ed. It’s a nice idea, but I can’t help but think, “Yeah buddy, we usually like ours with salt and butter.” I wouldn’t eat it. (I am not even going to bring up purĂ©ed meats! Ack!)

Raw (not steamed) vegetables and fruits seem like they should be a typical baby food. Not only do raw foods contain lovely macrobiotic properties, but they taste less bitter than cooked vegetables. The stumbling block is getting the food broken down for baby so they don’t have to “chew” on it. The other week I tried whipping carrots and broccoli through the food processor, but they didn’t get small enough for Ike. He hacked a couple times. Not good.

In the meantime, I found mixing rice cereal with “reserved liquids” worked quite well. Ike pretty much gobbled up everything so far: the tomato-onion water from pico de gallo salsa, the simmering water from aromatic black beans, broth from vegetable soup. These are all a hit with Ike, but still do not reveal the deliciousness of good, clean vegetables. So this raw thing continued to plague me. I mean, I’m cooking and munching on prep scraps, thinking there has to be a way for Ike to enjoy this as well.

I had some ideas tonight… I tried the garlic press… I tried the parmesan grater… Then I tried the microplane zester and SUCCESS! I turned relatively firm fruit into a beautiful purĂ©e for Ike. He loved it. Then he got full and cranky and wanted to go to bed. But I kept on… I tried apples, carrots and grapes. And I think the zester is IT.

With fruit, you can just halve the item and grate against the zester down to the skin. For vegetables, you have to be a little more careful with your fingers. Just grate until concern for the well-being of your knuckles outweighs the amount of food left in your fingertips.

Is it weird to say that I am thrilled to introduce “the salad” to my son? I mean, I just love the idea that I can show my infant child the beauty of fresh fruit and vegetables. Call me a nerd. A garden nerd, that is.

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