Lemon Myrtle and Coconut Ice-cream

[KarenH]

Name of Recipe:Lemon Myrtle and Coconut Icecream

Ingredients:
20 lemon myrtle leaves (we have a tree at home, otherwise you can buy them from a specialist market)
270-300g cream
1 can (400ml) coconut cream
2 egg yolks
150g sugar
1 teaspoon vanilla bean paste
Pinch salt



Preparation:
Wash and dry the lemon myrtle leaves, and scrunch them up in your hands to crush the leaves and release the fragrant oils.

Place in a small saucepan with the cream, and slowly bring to a simmer, stirring often.  Once the cream is boiling, turn it off and let the leaves infuse for 1 hour or so.

Strain the cream through the basket (or other strainer) to remove the leaves, into the TMX bowl.  

Add the remaining ingredients.  Cook for 7 minutes, 80 degrees, speed 4.

Either place in freezer until semi-solid, and then remove and whizz in the TMX  OR  cool for a few hours and process in icecream maker.

Photos:

Tips/Hints:
You could simmer the leaves in the cream in the TMX bowl (on reverse speed), but I didn't feel confident with how long it would take to bring the cream to a simmer.  I will add this information in later on when I have had a few goes to experiment!

You could also use 1 teaspoon of lemon myrtle powder and use more if you want it stronger.


Members' comments

JD- Karen, thanks for the lemon myrtle leaves so that I could make this delicious ice-cream.  It is sooooo good.

VieveMS - I had some cream that needed to be used so I have a batch of this in the TMX right now.  I didn't have any fresh lemon myrtle leaves so used a bit more than a teaspoon of the powder (I didn't measure).  I tried a bit of the cream before it was mixed with the other ingredients and there was only a subtle hint of the lemon myrtle so I'm hoping it won't get overpowered by the coconut.

The verdict is in - very nice indeed!  I'd be interested to see how it tastes with the fresh leaves as the flavour with the powder was fairly subtle (but I guess you don't want the Lemon Myrtle to be too overpowering).  Thanks for the recipe Karen.

JulieO - Made this yesterday and let it chill overnight before churning this morning.  I used all the leaves you sent Karen and just tasting the soft serve it's really lovely.  It reminds me of barley sugar lollies. I made my own coconut cream to use in the recipe.  The only thing I may alter is to reduce the sugar slightly but it's quite possible that after freezing the sweetness may calm down a bit.
Thanks for the leaves (and powder), and a great little recipe.
It was so nice after dinner, just a scoop. So different than the usual, we loved it.

kimmyh - This is such a lovely ice-cream. Almost too good to share with the kids. Thanks again Karen, I am so thrilled I had the chance to make this. Have frozen some leaves for a second batch. Will also try with kaffir line leaves when my tree is up and running.

[achookwoman]

Karen,  I have some Lemon  Myrtle powder.  Do you think I could use this?

[KarenH]

Chookie I am sure you could.  I looked up a couple of recipes for guidance when I was trying mine, and they mostly seemed to use 1 teaspoon of the powder, but do say to use more if you want it stronger.

I tried out my first batch of this icecream on lunch guests today, and it got the total thumbs up, which pleased me greatly   

[achookwoman]

Thanks Karen.

[judydawn]

Karen, thanks for the lemon myrtle leaves so that I could make this delicious ice-cream.  It is sooooo good.

[KarenH]

So pleased that you like it Judy    It goes especially well with fresh fruit salad in summer.

[trudy]

This icecream is yum! yum!  I just hope when I make it with your leaves Karen it turns out to be just as nice.  Thankyou!!

[KarenH]

You are welcome trudy!  If you want more leaves, let me know and I will see if I can get them to you somehow 

[cookie1]

It is lovely icecream, so refreshing. I plan to chase down some lemon myrtle and make it.

[trudy]

Thanks Karen.  I am going to track down a tree.  On ly have room for one in a pot but that should do I think.

[KarenH]

Trudy, if you have trouble finding one, let me know.  There is a man at the Stirling Markets once a month that sells the little trees.  I can get one for you at the end of this month if  you cant find one elsewhere.

[JulieO]

Karen this sounds lovely.  Do you think dried lemon myrtle leaves would work okay as I don't have access to fresh ones?

[KarenH]

Julie, I have never tried it with dried leaves, since we have a tree in our backyard, but I dont see why it wouldnt work.  I have used the dried and powdered leaves in making biscuits and cakes, and they are lovely.  For the icecream, I think it would be a matter of getting the amount of dried and powdered leaves right, since the flavour is quite strong and you wouldnt want it to be overpowering.  I dont think it would work infusing the cream with the dried leaves - I think the leaves would fall apart, and I dont think the flavour would get into the cream.  When using the fresh leaves, you have to crush them in your hands a bit first to release the oils before infusing the cream with them.

I am experimenting at the moment with drying my own leaves in the dehydrator and using the TMX to powder them.  If you would like some of the dried powdered leaves, PM me your address and I will send some up to you.

[JulieO]

What a lovely offer Karen, thankyou I will pm you. I've been looking on line where to get fresh leaves but not having much luck. Thinking about it more I think a pinch of the powdered stuff will give the desired flavour. Of course I'll pay for postage, so thanks again.   

[VieveMS]

I had some cream that needed to be used so I have a batch of this in the TMX right now.  I didn't have any fresh lemon myrtle leaves so used a bit more than a teaspoon of the powder (I didn't measure).  I tried a bit of the cream before it was mixed with the other ingredients and there was only a subtle hint of the lemon myrtle so I'm hoping it won't get overpowered by the coconut.