Ingredients
- 1 cup Valcom Coconut cream
- 2 tablespoons lime juice (freshly squeezed)
- Zest of 1 lime
- 1 stalk lemongrass, outer layers removed and finely minced ( you can also use Valcom Lemongrass just chop finely. For pre-prepared lemongrass I would start with a dessert spoon and taste test)
- 1/4 cup icing sugar sifted to remove any lumps (adjust to taste)
- 1/2 cup Valcom Sliced water chestnuts, drained and lightly chopped (not too fine)
- 1 -2 teaspoons honey or agave syrup (optional, for sweetness adjustment)
- 1 cup heavy cream, chilled
- 1/2 cup sweetened condensed milk
- GARNISH
- 3/4 cup coarsely ground shortbread biscuits
- 1/2 cup moist coconut flakes toasted in the oven (note the moist coconut flakes work much better than desiccated coconut - sweeter and more crunch)
- Mint leaves
Method
- So I decided to make an icecream (which I have never done before!). Why icecream? Mainly because I have been cooking "soul spicy" dishes and thought that something cooling for after dinner would be nice! I found it is really really easy to do! It is actually very quick prep - but you need to be patient while the icecream sets in the freezer. Not my strong point but worth the wait.
- ==1. Prepare the Lemongrass Coconut-Lime Mixture==
- In a medium mixing bowl, combine the coconut cream, lime juice, lime zest, minced lemongrass, and icing sugar. Whisk together until smooth. Adjust sweetness with honey or agave syrup if desired. Stir in the coarsely chopped water chestnuts.
- Taste the mix and add extra honey or icing sugar to taste. Set aside
- ==Prepare the cream mixture==
- In a separate large bowl or mixer , whip the chilled heavy cream to stiff peaks.
- Add the sweetened condensed milk, folding gently until the mix is smooth and creamy
- Gently fold this mixture into the lemongrass coconut lime mix until just combined
- Add the Valcom water chestnuts and stir gently to distribute throughout the mix.
- Pour the icecream mix into a freezer safe container.
- Cover and freeze for at least 6 hours or until firm.
- ==Garnishes==
- Meanwhile, prepare your garnishes.
- Shortbread biscuits - blitz in a food processor until coarsely choppped. (I cooked my mums recipe but feel free to cheat with a packet biscuit of your choice. If you choose a packet mix (no judgement) just check the biscuits and if they are very light in colour, pop them in the oven on 180 to make them a little darker. I like this flavour a little better, but this is optional. The texture of the biscuit with the icecream is the main point.
- Coconut flakes - Pop on a tray in the oven again on 180 until toasted nicely.
- After icecream has hardened take from the freezer. You will need to let it soften a bit before serving (maybe 5-10 min).
- ===Prepare your bowls==
- Take shortbread and place at least 4 Tablespoons at the bottom of the bowl or on a plate. Scoop icecream and place on top of the shortbread. Garnish with toasted coconut flakes and then top with mint leaves.
- I have now found my favourite ice cream flavour! Its a combination of creamy, citrusy and tropical flavours with added crunch from the shortbread and water chestnuts. The fragrance of the mint on top also provides an added dimension. Looks amazing and quick to plate for a dinner party ;-)
Product used in recipe
- Valcom - Water Chestnut Sliced
