I remember my backpacking trip through Thailand so well. I flew out to Bangkok to join my boyfriend (now husband) who was traveling the world, and we spent a month there, as well as taking in Malaysia and Singapore. How could I forget the searing heat, pungent smells, constant street noise, bustling markets, and the delightful people. And of course the deliciously fragrant, feast-for-the-taste buds food!
I remember one particularly hot day in Ayuttaya, an hour north of Bangkok, when I was having a hard time dealing with the temperature. We came across an empty table fitted with a pristine white tablecloth, all neatly laid and shaded by a large canopy. Dumping our dusty backpacks on the ground, we welcomed the rest.
Unbeknown to us we had arrived just before a wedding party. Our embarrassment of gate crashing was amplified because we had no clue what they were saying, nor did they understand us. But rather than sending us on our way, the bride and groom, and their guests were overjoyed to see us. In fact we were offered food and wedding favours, and they begged us to pose for photographs with the wedding party. It was a special moment, communicated by sign language, and we found out later that our appearance was a sign of good luck for the newly weds.
This refreshing ice cream has all the flavours I love about Thailand and is a treat for the senses that needs to be experienced. Whether you’ve been to the country or not, I know you’re going to enjoy it.
This recipe was originally featured in The Global Paleo AIP Kitchen eCookbook, get your copy here.
Thai Lemongrass, Lime and Ginger Ice Cream
Prep time: 5 minutes
Cook time: 5 minutes
Chill time: 8 hours
Total time: 8 hrs 10 minutes
Print the recipe here!
5 large sticks lemongrass, chopped and bruised with the side of a large knife
10 large kaffir lime leaves
1 thumb (2 inch) worth of fresh ginger, peeled and sliced
1 x 500ml carton (2 cups) coconut milk
zest and juice of 1 large lime (3 tablespoons juice)
2 tablespoons honey
pinch sea salt
Put a freeze-proof container into the freezer.
Put the lemongrass, lime leaves and ginger into a pan with the coconut milk and bring up to a gentle simmer. Simmer for 5 minutes, then turn off the heat and leave to one side to cool completely.
Pour the mixture into a medium bowl, cover and leave in the fridge for 8 hours to infuse.
Strain the contents into a medium jug, add the lemon zest and juice, honey and salt, and whisk until well combined.
Pour into an ice cream machine and follow the manufacturer's instructions. Spoon into the container and freeze until needed.
Louise Carruth says
Saw this recipe in a DOT post. Looking forward to making it!
That's awesome. Thanks so much Louise, I hope you enjoy!
Sounds fantastic! Can this be made without an ice cream machine?
Thanks Penny. Yes it can be made without a machine, take a look at the instructions on this recipe.
I hope you love the ice cream!
Lynn LeMesurier says
Do you think you can successfully double this recipe?
Yes definitely. Enjoy!