- For the ice cream
- 3 Egg yolks
- 2 tablespoons Sugar
- 100 grams Coconut milk (canned)
- 4 centiliters Coconut liqueur
- 300 grams Whipping cream
For the ice cream, mix egg yolks in a bowl with sugar over a hot water bath until creamy, gradually add coconut milk while stirring. Let cool while stirring, then stir in coconut liqueur. Beat cream until very stiff. Fold whipped cream into egg yolk mixture.
Line a loaf pan with plastic wrap, fill with coconut ice cream mixture, smooth surface and place in the freezer for about 3 hours.
To serve, cut into slices and garnish with a stalk of lemongrass and coconut flakes.