the bad? i thought you might swing that way.
the bad news is, the food, as we know and love it, will be no longer.
i had mentioned before that it was time for a change, and that moving forward there were going to be some big changes coming, and I'm happy to say that i have spent the last month or so re-inventing my blogging world, and thus am happy to announce the birth of ramble & feast, and thus, the good news.
I'm so so so excited to start with something fresh, and to be able to delve a little deeper into other subjects once in a while, with the main focus still being on food in all it's glory.
so, i hope you will follow me on over to ramble & feast, because all the good things are happening over there. the food will still be available for a while, but all new posts will only go up over at rambleandfeast.com.
the good news is, in the internet world, nothing ever dies, so all of the food's archives and recipes will still be available not only here, but also over at ramble & feast - the beauty of the internet, non?
i just wanted to say a quick thanks to everyone for reading the food all these years, and i hope you'll stop by and visit me over at ramble and feast too!
so, let's go back to the root of what the food was. food!
and let's talk about the root of what i am all about. ice cream!
me and ice cream have a long sordid history, and i know i have said before that in my old age i am a total ice cream snob, and won't settle for anything other than the best ice cream. shitty ice cream is a total day ruiner, but as far as ice cream goes, this recipe is a game changer. it will knock the socks off your dinner party guests, but that's only if you can save enough of it after all the taste-tests you just have to do, of course.
Thai Ice Cream with Lemongrass, Ginger & MangoBy
Keywords: vegan coconut ginger mango lemongrass ice-cream
Ingredients (Serves 8)
- 2 (14 ounce) cans full fat coconut milk
- 1/2 cup coconut sugar
- 2 stalks lemongrass
- 4 inch piece ginger, peeled
- 2 vanilla beans, split lengthwise
- juice of 1/2 a lime
- 1/2 cup dried sweetened mango, diced into bite sized pieces
- 1/4 cup crystallized ginger, diced into tiny pieces
In a medium heavy bottomed sauce pan, add coconut milk and coconut sugar and bring to a light simmer over medium low heat, mixing well to incorporate.
Prep your lemongrass by cutting off the hard woody bottom end and discarding, and trimming most of the top of the stalk off, leaving approximately 6" to work with. Split stalks in half, and voila!
Add lemongrass, ginger, and vanilla beans to the simmering coconut milk mixture and bring to a light boil over medium- high heat, then turn heat down to low and allow mixture to simmer for about 15 minutes, or until your kitchen smells like it teleported to Thailand.
Remove and discard lemongrass, ginger and vanilla beans, then stir in lime juice. If necessary, pour remaining mixture through a fine mesh strainer to remove any leftover bits, but this is optional. Sometimes leftover bits are delicious, ya know? Allow mixture to chill in the fridge or freezer until completely cooled. (Secret tip: If you want the mixture to chill the fastest, pour the mixture into a flat high-sided vessel (pyrex or similar) then place in the fridge or freezer, it will cool much faster than in a deep bowl - duh!)
Once mixture is cooled, dust off your ice cream maker and process as per manufacturer's recommendations. When ice cream is almost fully frozen, sprinkle in diced mango and ginger and allow to mix throughout.
Spoon mixture into freezer safe container, and spread evenly. Cover & freeze until ready to serve.
Once you are ready to serve, allow to thaw for 10 minutes or so to ensure scoopability.
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even though this ice cream has an ingredient list that are sometimes the base of many delicious savoury dishes, and even though this ice cream is 100% vegan, it ends up being the most shockingingly tasty, and amazingly creamy ice cream you've ever had the pleasure of eating. the lemongrass comes through so fragrantly, and the ginger adds just the right amount of spiciness. but, the kicker to this recipe is the add-ins of the crystallized ginger and sweetened dried mango that bring little bursts of chewy sassiness to every bite of glorious ice cream that you put in your mouth. it's ice cream extacy, really, and you won't believe me until you try it.
I most recently served this ice cream after a thai dinner party, and I'm certain the only thing the guests remember from that evening is the dessert (oh ok, and the beyond words tom ka khai, but who's counting?)
now, who wants ice cream?