Enchanting Thai Frozen Treat

Allergens

Coconut, Soy (in case of using soy-based ice cream maker)

Ingredients

• 2 cups full
• fat coconut milk
• 1 cup coconut cream
• 3 lemongrass stalks, finely chopped
• 4 kaffir lime leaves, torn
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• 1 cup unsweetened shredded coconut, toasted
• Fresh berries and mint leaves, for garnish

Instructions

1. In a medium saucepan, combine coconut milk, coconut cream, lemongrass, kaffir lime leaves, sugar, vanilla extract, and sea salt.
2. Stir gently over low heat until the sugar has dissolved completely. Remove from heat and let it infuse for 30 minutes.
3. Strain the mixture into a bowl through a fine mesh sieve to remove lemongrass and kaffir lime leaves. Discard the solids.
4. Chill the coconut mixture in the refrigerator for at least 2 hours or until cold.
5. Pour the chilled mixture into an ice cream maker and follow the manufacturer's instructions to churn into a soft serve texture.
6. Transfer the frozen treat into four serving dishes, top with toasted shredded coconut, fresh berries, and mint leaves for added vibrancy.

Chef’s Insight

Allow the infused mixture to rest to fully absorb the flavors before churning into a frozen treat.

Notes

This recipe is best enjoyed immediately after assembling to ensure the soft-serve texture remains intact.