“From Water Grill Restaurant in Los Angeles. Absolutely divine!”
1hr 30mins

Ingredients Nutrition


  1. Trim and throw away root ends, rough tops, and rough outer layers from lemon grass.
  2. Rinse tender stalks and cut into chunks.
  3. Finely chop in a food processor or with a knife.
  4. In a 4- to 5-quart pan, combine lemon grass, sugar, and 1 cup water.
  5. Bring to a boil over high heat,stirring occasionally.
  6. Cover and boil for 8 minutes, stirring occasionally.
  7. Pour syrup through a fine strainer into a 1-cup glass measure; throw away lemon grass.
  8. If there's less than 1 cup syrup, add water.
  9. If there's more, rinse pan, return syrup to it, and boil until reduced to 1 cup.
  10. Nest glass measure in ice water and stir syrup often until cold, 5 to 10 minutes; or cover and chill until cold, about 1 hour.
  11. Pour syrup into a bowl.
  12. Add lemon juice and sour cream; whisk to blend well.
  13. Pour mixture into a 1-quart or larger ice cream maker.
  14. Freeze until dasher is hard to turn and mixture is softly frozen, 15 to 20 minutes.
  15. Serve, or cover airtight and store in the freezer.
  16. Scoop portions into bowls.

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