Lemon Grass Ice Cream

Name: Lemon Grass Ice Cream
Total time: 2 h
Yield: 6 to 8 servings
Cuisine: thai
Ingredients: 12 stalks lemon grass; 1 quart plus 5 tablespoons whole milk; 4 kaffir lime leaves (see note); 8 egg yolks; 1 cup sugar

By Marian Burros

Total Time: 2 hours
Rating: 4(11)
Comments: Read comments

Featured in: EN ROUTE: THAILAND; Lemon Grass On Native Ground

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Ingredients

Yield:6 to 8 servings

12stalks lemon grass
1quart plus 5 tablespoons whole milk
4kaffir lime leaves (see note)
8egg yolks
1cup sugar

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
Step 3
Beat egg yolks with sugar, and set aside.
Step 4
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.
Step 5
Freeze in ice cream maker following manufacturer's directions.

Tip

Kaffir lime leaves are sold frozen at Chinatown shops like Asia Market, 71½ Mulberry Street, and Bangkok Center Grocery, 104 Mosco Street, which also sell other Thai ingredients.