Indulge in the refreshing flavor of lemongrass with this creamy and delightful ice cream. Lemongrass adds a unique citrusy aroma and flavor, making this frozen treat perfect for hot summer days.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4-5 stalks fresh lemongrass, chopped. 4 large egg yolks.
Instructions: Put heavy cream, whole milk, and chopped lemongrass in a saucepan. Put the mixture on medium heat and stir it around until it starts to simmer. No need to heat it up again. Let it sit for 30 minutes. You can strain the mixture to get rid of the lemongrass, then put it back in the saucepan. Mix the egg yolks and sugar in a different bowl with a whisk until the mixture is light and fluffy. Slowly pour the warm cream mixture into the egg yolks while whisking all the time. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. Leave it alone until it's cool enough to touch. After the mixture has cooled, put it in an ice cream maker and churn it according to the machine's directions. After the ice cream has been churned, put it in a container and freeze it for at least 4 hours.
Prep Time: 20 minutes
Cook Time: 10 minutes
Jack Barker Photography