This light, egg-less summer ice cream combines the bright, herbal lemon notes of lemongrass with creamy coconut. The mellow blueberry swirl marries beautifully with the base. You may have to let the ice cream temper on the counter for a few minutes before scooping.
1 ½cupschopped lemongrass, fresh if you have it (leaves and some of the woody stems)
zest of 1 lemon
For the Blueberry Jam
8ozfresh or frozen blueberries
3ozgranulated sugar(scant 1/2 cup)
heavy pinch kosher salt
zest and juice from 1/2 lemon
Instructions
For the Base
Combine all the ingredients in a heavy bottomed sauce pan.
Heat over medium to medium-high heat, stirring frequently at first and then constantly once the mixture begins to steam, until the milks come to a boil and thicken.
Boil an additional 15 seconds and remove from the heat.
Allow the mixture to sit at room temperature for 45 minutes.
Strain the custard into a metal bowl to remove all the lemongrass. Be sure to press down hard on all the solids.
Cool and then chill the custard to no more than 40F.
Churn according to your manufacturer's instructions.
For the Jam
Combine all the ingredients in a heavy-bottomed sauce pan. Heat over low to medium-low heat, stirring frequently, until berries start to burst and release their juices and the sugar dissolves.
Continue to cook over medium heat, stirring frequently (and then constantly as the jam begins to thicken) until the mixture reaches 221F. Press the jam through a fine mesh strainer to get rid of seeds and skins. You'll have to press pretty hard and work at it for a bit since the jam is thick. You will end up with about 1/3 cup of jam.
Cool and then chill until ready to use.
To Finish
Place your container and jam in the freezer for at least 15 minutes before starting.
Once the ice cream is churned to soft-serve state, layer in 1/3 of the base and spread evenly into your container.
Spread on 1 1/2 tablespoons of the jam and spread it as evenly as you can. It will be a thin layer.
Repeat with more of the base, more of the jam and finish with the remaining base. Dot the last of the jam on top and swirl the layers together with a knife or offset spatula.
Press plastic directly on the surface of the ice cream and freeze until firm.
Enjoy.
Notes
*To make vegan, leave out the half and half and use 32 oz of full fat coconut milk. I don't recommend using light coconut milk.