Fresh Lemongrass Ice Cream (French Vanilla Custard Base Recipe)

I love lemongrass. Its fresh aroma has beautiful notes of citrus, mint, and even a hint of ginger. It’s light, refreshing, and incredibly fragrant.

Lemongrass is widely used in many ways — for tea, essential oils, and cooking. In my kitchen, it’s an ingredient I use often. It’s one of the key flavors in Vietnamese and Thai cuisine, bringing brightness and depth to many dishes.

And of course, I love ice cream. I can enjoy ice cream in every season — summer, winter, it doesn’t matter. But this fresh lemongrass ice cream is especially refreshing. The citrusy fragrance makes it feel light and elegant while still satisfying that craving for a cold dessert.

This recipe uses a classic French vanilla ice cream base, also known as crème anglaise, which creates a rich and creamy texture. When infused with fresh lemongrass, the result is a smooth ice cream with a delicate herbal aroma and a refreshing finish.

It’s simple, fragrant, and surprisingly sophisticated — a dessert that feels both comforting and special at the same time.

Yield:

• 4-8 servings

• 1395ml-1400ml

Supplies:

• Mixing bowls

• Spatula

• Whisk

• Scale

• Cooking pot

• Ice cream machine maker

Fresh Lemongrass Ice Cream (French Vanilla Custard Base Recipe)

This fresh lemongrass ice cream has beautiful citrus, mint, and subtle ginger notes from the aromatic lemongrass. Using a classic French custard base (crème anglaise) creates a rich, creamy texture that perfectly balances the refreshing herbal flavor.

Ingredients

• 10 egg yolks (200 g)

• 180 g white sugar

• 1 tbsp light corn syrup

• 4 stalks fresh lemongrass

• 300 ml heavy cream (35%)

• 700 ml whole milk

• Green food coloring (optional)

Instructions

1. Infuse the Lemongrass

Prepare the lemongrass by trimming the ends and removing the tough outer layers.

Use a meat mallet or rolling pin to gently pound the stalks. This releases the natural oils and fragrance.

Place the lemongrass in a pot with:

• 300 ml heavy cream

Heat on medium-high for about 2–3 minutes, just until hot and fragrant.

Turn off the heat, cover the pot, and allow the lemongrass to infuse for 10–15 minutes.

2. Prepare the Custard Base (Crème Anglaise)

Separate 10 egg yolks into a bowl and reserve the egg whites for another recipe.

Add the 700 ml whole milk to the lemongrass cream pot.

Add:

• Half of the sugar

• 1 tablespoon light corn syrup

In the bowl with the egg yolks, mix in the remaining sugar and whisk until the sugar dissolves.

3. Temper the Egg Yolks

Bring the milk and cream mixture to a gentle boil.

Slowly pour some of the hot mixture into the egg yolks while whisking constantly. This step tempers the eggs and prevents scrambling.

Once combined, pour the egg mixture back into the pot.

4. Cook the Custard

Return the pot to the stove over low heat.

Use a spatula or wooden spoon to stir constantly so the mixture heats evenly and does not curdle.

Keep the temperature between:

• 70–80°C (160–175°F)

Continue stirring until the custard becomes smooth, silky, and slightly thickened.

5. Test the Custard

Dip a spatula into the custard and draw a line with your finger.

If the line stays clean and does not run, the custard is ready.

Remove from heat and whisk vigorously for a few seconds. This helps create a smooth texture and prevents curdling.

6. Chill the Custard

Refrigerate the custard overnight or at least 8 hours. The mixture must be fully cold before churning.

Also freeze your ice cream machine bowl overnight if required by your machine.

7. Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.

If you want a soft green color, add a few drops of green food coloring before churning.

The result is a rich, silky lemongrass ice cream with bright citrus fragrance and delicate herbal flavor.

Homemade Lemongrass Ice cream

Hope you can enjoy your home ice cream in all seasons now !