LEMON GRASS ICE CREAM
Provided by Marian Burros
Categories ice creams and sorbets, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Wash lemon grass, and trim a thin slice off root end. Smash with a rolling pin to release flavors. Cut stalks into three or four pieces, and add to milk in pot.
- Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
- Beat egg yolks with sugar, and set aside.
- Strain milk into top of double boiler; bring to low simmer. Beat in egg mixture, and stir constantly with wooden spoon until it coats back of spoon. Remove from heat, and cool. Storeovernight in refrigerator if desired.
- Freeze in ice cream maker following manufacturer's directions.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 65 milligrams, Sugar 32 grams
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