Best Lemongrass Ice Cream Recipes

MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET

Steps:

• Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
• Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
• Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
• Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.

CREAMY LEMONGRASS ICE CREAM

Steps:

• 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).

LEMONGRASS ICE CREAM

Steps:

• For the Dehydrated Grapefruit
• Heat the oven to 150°F. Line a baking sheet with a Silpat or parchment.
• Cut off the top and bottom of each grapefruit with a thin, sharp knife, to the point where you expose the flesh. Set one cut end down on your work surface and cut off the peel and white pith. Just follow the shape of the fruit and then go back to trim off any bits of pith you've missed. Set a strainer over a bowl. Working over the strainer and holding the grapefruit in your hand, cut down next to one membrane, then up-along the other membrane that's holding the segment-and drop the segment into the strainer. Continue until you've freed all the segments.
• Toss the grapefruit segments in sugar, carefully, so you don't break them. Shake off the excess.
• Arrange the grapefruit segments on the baking sheet and dry in the oven until reduced by half in volume and just slightly moist and a bit sticky. Start checking at about 2 hours; drying time will depend on your oven and the moisture of the grapefruit. Alternatively, line dehydrator trays with acetate and spray with cooking spray. Set the dehydrator to 120°F. Arrange the grapefruit segments on the trays and dry for 6 hours. Store in a single layer in an airtight plastic container for up to 2 days.
• For the Carbonated Lime Curd
• Set up an ice bath in a large bowl.
• Whisk the egg yolks and sugar together in a heatproof bowl until light. Whisk in the lime juice and set the bowl over a saucepan of simmering water. Cook, whisking and stirring often, until the curd reaches 180°F.
• Meanwhile, put the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute, then microwave for 30 seconds or heat gently in a small saucepan until melted. When the curd has reached 180°F, stir in the gelatin.
• Strain into a medium bowl and mix with an immersion blender. Set into the ice bath to chill completely, then pour into a soda siphon, filling it two-thirds full (to leave room for the gasses). Screw on the top of the siphon and charge the curd with two cream whipper chargers (N2O) and one soda charger (CO2), shaking vigorously for at least 1 minute after each charge. Refrigerate until you're ready to serve or for up to 3 days.
• To Serve
• Layer the ice cream and grapefruit segments in the glass of your choice.
• Cut the tangerine sticks into short lengths and stick several in the glasses. Shake the siphon and top with a squirt of the lime curd.
• make it simpler
• You could make Tangerine Meringues (page 117) instead of the sticks.