Lemongrass and mint are an unstoppable duo in this creamy, indulgent dessert.
It isn’t too often I post two recipes within a couple days of each other, due to the amount of time and effort I devote to each one, but I gotta say, I’m pretty damn excited about this one. It could not wait.
I just moved into a cozy, new home in Vancouver this week after travelling all summer, and the one thing my new place has that my last place in Victoria didn’t, is a properly functioning freezer. Sadly, I had gone 9 months without being able to make ice cream because the freezer wouldn’t chill the canister for my ice cream maker. Trust me, I tried using it half frozen and after three batches of soupy, pudding-like ice cream, I learned my lesson.
On the bright side, my list of ice cream flavor ideas has grown drastically, the canister is back in the freezer, and my cupboard is currently stocked with coconut milk. Don’t be surprised if the next 23 recipes posted here are all ice cream.
I thought up this idea for lemongrass mint ice cream last fall and have been dying to experiment with it ever since. The lemongrass and mint complement each other perfectly, and the maple syrup and vanilla provide very subtle undertones. The maple syrup can even be increased by 1/4 cup if you prefer a sweeter dessert. I’ve tried it both ways, and both are excellent.
One important note on this recipe is DO NOT skimp on the salt. Not only does it contribute to the overall creaminess of the ice cream by preventing ice crystals, but it’s a very critical ingredient when it comes to flavor.
Another big reason I’m over the moon about this ice cream is because I’m finally jumping into the world of video. I know, I’m about 5 years behind. I also didn’t start watching Game of Thrones until the forth season was out, that’s just who I am. I accept it.
You can find the recipe video below, and follow along with the instructions.
- 1 can Full Fat Coconut Milk
- ½ cup Maple Syrup
- 1 Lemongrass Stalk
- ¼ cup of Mint packed (good sized handful)
- 2 Tbsp Cornstarch or Arrowroot
- 2 tsp Pure Vanilla Extract
- ½ tsp Sea Salt
Pour coconut milk in a medium saucepan along with the salt and cornstarch and whisk thoroughly until fully incorporated.
Cut the lemongrass into three or four, then cut each piece down the middle. You can bruise it with the blade of a chef’s knife by turning the blade sideways over the lemongrass and pressing down. This will help infuse flavor into the ice cream.
Add the cut lemongrass and mint to the pot. Steam the milk over medium low heat, do not boil. Stir frequently for 10-12 minutes until the mixture thickens and coats the back of a spoon. Pour into a heat proof bowl, stir in vanilla and chill in the fridge for 4 hours or overnight.
Pour the chilled mixture into your ice cream maker and churn for 25-30 minutes or until soft serve consistency. Transfer to a sealed container, freeze and enjoy!