Coconut and lemongrass ice cream
300 ml water
3/4 cup white sugar
1 (large) can of coconut milk
50 g coconutcream (sold in blocks)
5 tbsp grated coconut, toasted
Cut the lemongrass stalks in two lengthwise, bash it (with a heavy pan) to bruise the stalks. Cut in 4 inch sized pieces and put in a pan with the water and sugar. Bring to the boil and simmer for a minute or so. Take from the stove and crumble in the coconutcream (taken from a block) so it melts in the syrup. Once cooled stir in the coconut milk and refrigerate for at least a hour.
In the meantime toast the grated coconut in a pan until just golden.
Pour the coconutmixture in your icemachine and let it turn until thick. Sprinkle in 4 tablespoons of the toasted coconut, this gives a bit of texture to your ice cream. Let it turn a few minutes more and pour it in a plastic container and store in the freezer for a few hours more before serving.
Serve with the remaining Tbsp toasted coconut. Enjoy!