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
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
CREAMY LEMON GRASS ICE CREAM
This smooth and creamy ice cream combines the exotic flavor of lemon grass with the familiar texture and sweetness of ice cream.
Provided by tsakhuja
Categories Ice Cream
Time 5h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
- Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 40.2 g, Cholesterol 98.3 mg, Fat 12.7 g, Protein 6.9 g, SaturatedFat 7.6 g, Sodium 86.4 mg, Sugar 36.1 g
CREAMY LEMON GRASS ICE CREAM
This smooth and creamy ice cream combines the exotic flavor of lemon grass with the familiar texture and sweetness of ice cream.
Provided by tsakhuja
Categories Ice Cream
Time 5h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
- Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 40.2 g, Cholesterol 98.3 mg, Fat 12.7 g, Protein 6.9 g, SaturatedFat 7.6 g, Sodium 86.4 mg, Sugar 36.1 g
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