2000s Recipes + Menus
Lemongrass Ice Cream
- Active time:30 min
- Start to finish:5 1/2 hr (includes chilling)
- 4 thick or 8 thin lemongrass stalks
- 3/4 cup sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs
Equipment:an ice cream maker
Trim root ends from lemongrass and discard 1 or 2 outer layers. Coarsely chop enough of bottom 6 inches of each stalk to measure 3/4 cup, then finely chop in food processor with 1/4 cup sugar. Transfer to a heavy medium saucepan and stir in milk, cream, and 1/8 teaspoon salt. Bring to a simmer over medium-low heat, then remove from heat and let stand, covered, 30 minutes.
Whisk together eggs and remaining 1/2 cup sugar in a bowl, then whisk in lemongrass mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard registers 175°F on an instant-read thermometer (do not let boil).
Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard until cold, at least 4 hours.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 1 hour.
Ice cream keeps 1 week.