The Naturopaths Kitchen

1. Place the lemongrass, ginger, ¼ cup xylitol and coconut cream into a frying pan over a low heat. Allow the mix to simmer until the flavours have developed into the coconut cream. (The longer you simmer the mix for the stronger the flavours, so if you have the time I would recommend 30-60 minutes.) Remove lemongrass stalks and allow the mixture to cool slightly.
2. Place eggs yolks and remaining xylitol into a bowl and using a hand/stand mixer whisk on high until the yolks are pale, fluffy and light.
3. Slowly mix the coconut cream into the egg yolk mix, continue to mix until all the coconut cream has been properly incorporated.
4. Pour the ice cream mix back into the frying pan and place over a low heat. Continuously stir the mix until it has thickened slightly and coats the back of a spoon. Remove from heat and allow the mix to cool.
5. Pour the mix into an ice cream maker. Once desired thickness has been achieved, spoon into a storage container and place into the freezer. (If you don't have an ice cream maker, place the mix into a storage container and place into the freezer until hardened. Then use a fork to mash up the ice cream, repeat once or twice more.)
6. Serve with fresh lychees and some sugar free candied ginger if you like!

Teneille’s Tips

• Ginger contains essential oils which have a carminative effect on the digestive system. Ginger also acts on the vagus nerve (connecting the stomach) and can help to calm a nervous stomach and nausea.
• Lemongrass is also rich in essential oils, which are responsible for its signature aroma. Lemongrass has antibacterial and antioxidant properties.
• This dessert would be a perfect accompaniment for a Thai dinner party.