CREAMY LEMONGRASS ICE CREAM
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.
Provided by Timothy Sakhuja
Categories Frozen Desserts
Time 5h
Yield 1 1/2 pints, 6 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 249.1, Fat 26, SaturatedFat 15.9, Cholesterol 143.8, Sodium 55.4, Carbohydrate 2.5, Sugar 0.1, Protein 2.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love