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Low Carb Thai-Style Lemongrass Ice Cream Recipe
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Low Carb Thai-Style Coconut Ice Cream

Servings: 8 servings
Calories:

Ingredients

  • 1 (6 inch) stalk dried lemon grass
  • 2 (15 oz.) cans full-fat coconut milk
  • 1/2 cup erythritol (powdered is best, but not necessary)
  • 1/4 tsp. pure liquid stevia
  • 1 tsp. pure vanilla extract
  • 1 medium lime, zested (only the zest is used here)
  • 1 tbsp. chopped peanuts per serving
  • 4 large egg yolks, lightly beaten with a fork

Instructions

  • Bring the coconut milk, lemongrass, vanilla, stevia and lime zest to a simmer in a medium pot.
  • Simmer for 20 minutes, then add the erythritol and simmer for another 10 minutes.
  • Temper your egg yolks by removing some of the hot liquid and transferring it to a small bowl. Slowly whisk in the the yolks, and then slowly whisk that mixture back into the pot of simmering coconut milk.
  • Remove from heat and allow to cool almost completely.
  • Transfer to ice cream machine and process to manufacturer's directions for your particular ice cream maker.
  • Serve with chopped peanuts sprinkled over the top.