Creamy Lemongrass Ice Cream
- Ready In:
- 5hrs
- Ingredients:
- 5
- Yields:
-
1 1/2 pints
- Serves:
- 6
ingredients
- 2 cups light or regular cream
- 11 1⁄2 ounces fat-free sweetened condensed milk (about 3/4 of a 14 oz can)
- 2 egg yolks
- 3 -4 stalks lemongrass
- 1 pinch salt
directions
- Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.
- Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
- Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.
- In a small bowl, whisk egg yolks to combine.
- Reheat cream mixture until it steams but does not boil. Slowly pour in a small amount of hot mixture into egg yolks, whisking constantly. Then pour egg and cream mixture back into the pot.
- Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
- Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).
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RECIPE SUBMITTED BY
I love cooking flavorful, modern food.