LEMON GRASS COCONUT ICE CREAM

‘Christmas cheer, the festivities and, of course, the Christmas meal are always the highlight of my day.’

SERVES 6

• 3 lemon-grass stalks, bruised • 2 x 400g tins coconut cream • grated zest of 2 lemons • ¼ tsp stevia powder • grated lemon zest, to garnish • lemon rind, to garnish • blueberries, to garnish • lemon leaves, to decorate

1. Heat the lemon grass and coconut cream gently in a pot for 10 minutes then remove it from the heat and let it to cool completely. Put it in the fridge to chill, then remove the lemon grass and add the lemon zest and stevia. Pour the mixture into a shallow freezer-proof container and put it in the freezer for 3 hours.

2. Blitz the frozen mixture in a food processor until it is smooth, then return it to the freezer for another 3 hours. Repeat this process two more times, then freeze the mixture overnight in a 1-litre mould.

3. To serve: Remove the ice cream from the freezer 20 minutes before serving, unmould it onto a serving platter and garnish it with lemon zest, lemon rind and blueberries. For a little bit of extra flair, decorate the ice cream using sprigs of lemon leaves before serving.