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Nutrition Facts
Serving Size 1 (139g) Recipe makes 6 servings The following items or measurements are not included below: 3 stalks lemongrass
Calories 249
Calories from Fat 233		(93%)
Amount Per Serving		%DV
	Total Fat 26.0g	39%
	Saturated Fat 15.9g	79%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 55mg		2%
Potassium 82mg		2%
Total Carbohydrate 2.5g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 2.5g		5%
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Creamy Lemongrass Ice Cream

Recipe #382765 | 5 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Timothy Sakhuja
Jul 24, 2009

I came up with this recipe because I am constantly unsatisfied with the ice cream recipes out there. They are either to rich, to egg-tasting, or too grainy. This recipe has none of those undesired qualities. This smooth and creamy ice cream combines the exotic flavor of lemongrass with the familiar texture and sweetness of ice cream. The ice cream is neither to eggy, nor too buttery in part because of the use of non-fat condensed milk and regular cream.

SERVES 6 , 1 1/2 pints (change servings and units)

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

1
Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.
2
Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
3
Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.
4
In a small bowl, whisk egg yolks to combine.
5
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.
6
Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
7
Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).