Ingredients
Ice cream
4 eggs, yolks only
100g/4oz caster sugar
250ml/8fl oz double cream
250ml/8fl oz whole milk
2 stems lemon grass, chopped and bruised
Pineapple Salsa and Chip Garnish
1 fresh pineapple
1 tsp mint, chopped
mint sprigs to garnish
Macaroons
1 egg, white only
60g/2½oz caster sugar
60g/2½oz desiccated coconut
Method
1. Soak the lemon grass in the cream overnight.
2. Make the ice cream by beating the egg yolks and sugar together until pale.
3. Place the cream with the lemon grass and the milk in a small pan and bring to the boil. Pour through a sieve to remove the lemon grass and then add to the egg mixture gently to form a custard. Cool and then churn in an ice cream maker.
4. Make the macaroons: beat the egg white until stiff and then add sugar slowly until firm and glossy. Fold in the coconut.
5. Using a dessert-sized spoon, place dollops of the mixture, well spaced on a tray covered with baking parchment. Bake for 25 minutes in a fan oven 140C/275F/Gas 1 from cold or a regular oven preheated to 160C/325F/Gas 3.
6. For the salsa and chips, peel and core the pineapple. Cut 8 very thin slices and place on a baking sheet covered with parchment. Dry these by either placing in a very, very low oven for a few hours or in an airing cupboard - or anywhere warm overnight.
7. Use the remainder of the pineapple to make the salsa. Chop the flesh finely and mix through the chopped mint, add a squeeze of lime juice if you want a sharper taste.
8. To serve, place a pineapple chip on a plate, top with a ball of lemon grass ice cream and then another chip at an angle, popping a piece of mint into it. Pile a spoonful of salsa next to this and serve with macaroons on the side.
