An interesting combination of yuzu and coconut with a hint of lemongrass makes this a perfect dessert to follow Asian food. Dairy free and egg free too.
Pour 1 can of organic coconut cream into a saucepan and add 2 stalks of lemongrass (bruised and cut into shorter lengths) ¼ of a cup of yuzu juice, 2 tablespoons of corn syrup and ⅓ – ½ a cup of palm sugar. Palm sugar can vary in sweetness so taste the mixture to make sure you have the right amount. Bring the mixture to a simmer for a few minutes then set aside to cool. When cool, remove the lemongrass and place the mixture in a high speed blender. Add ¼ – ½ a teaspoon of salt to taste and ⅛ of a teaspoon each of xantham gum and guar gum (optional). Chill in the fridge overnight. Churn in an ice cream machine then freeze for a few hours. Serve garnished with chopped peanuts.
*adapted from this recipe
michelle picker cooks 