Creamy Lemongrass Ice Cream

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READY IN: 5hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups light or regular cream
  • 11 12
    ounces fat-free sweetened condensed milk (about 3/4 of a 14 oz can)
  • 2
    egg yolks
  • 3 -4
    stalks lemongrass
  • 1
    pinch salt
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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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