Coconut and Lemongrass Ice Cream

Cut the lemon grass stalks in half lengthways. Use a mallet or rolling pin to mash the pieces, breaking up the fibers so that all the flavor is released. Pour the cream and coconut milk into a pan. Add the lemon grass stalks and heat gently, stirring frequently, until the mixture starts to simmer.

Strain the cream mixture into a heatproof bowl that will fit over a pan of simmering water. Whisk in egg mixture, then place the bowl over the pan and continue to mix until mixture thickens. Remove it from the heat and leave to cool. Chill the coconut custard in the refrigerator for 3-4 hours.