LEMONGRASS ICE CREAM

By BobD

Ingredients

• 1 QUART
• 4 thick or 8 thin lemongrass stalks
• 3/4 cup sugar, divided
• 2 cups whole milk
• 1 cup heavy cream
• 2 large eggs
• EQUIPMENT: an ice cream maker

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Trim root ends from lemongrass and discard 1 or 2 outer layers.

Coarsely chop enough of bottom 6 inches of each stalk to measure 3/4 cup, then finely chop in food processor with 1/4 cup sugar.

Transfer to a heavy medium saucepan and stir in milk, cream, and 1/8 teaspoon salt.

Bring to a simmer over medium-low heat, then remove from heat and let stand, covered, 30 minutes.

Whisk together eggs and remaining 1/2 cup sugar in a bowl, then whisk in lemongrass mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard registers 175F on an instant-read thermometer (do not let boil).

Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard until cold, at least 4 hours.

Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 1 hour.

COOKS NOTE: Custard can be chilled up to 24 hours.
Ice cream keeps 1 week.