Lemongrass Ice cream

I love lemongrass, this is fresh lemongrass ice cream , has citrus and mint and hint of ginger flavoured.

Lemongrass has very nice fragrant. They use for tea, essential oil, cooking, I use a lot in my cooking the key ingredient in Vietnamese and Thai cuisine.

I love ice cream I can have ice cream in all seasons, especially this is lemongrass flavour ice cream very refreshing satisfy cold dessert.

The base Ingredients is French vanilla ice cream or cream anglaise

Yield:

• 4-8 servings

• 1395ml-1400ml

Supplies:

• Mixing bowls

• Spatula

• Whisk

• Scale

• Cooking pot

• Ice cream machine maker

Ingredients: 

• 200g yolks /10 yolks

• 180g white sugar

• 1 tbsp light corn syrup 

• 4 stalks fresh lemongrass

• Green food colour optional

 Steps:

Infuse lemongrass to the cream

1. Use 4 stalk fresh lemongrass, clean up the stalks. Remove some tough layers

2. Use the meat mallet or rolling pin pounding the stalk to release the flavor

3. Add the pot 300ml 35 % cream or heavy cream add clean lemongrass stalk to the pot

4. On the stove, on high heat cook the cream and lemongrass for a few minutes 2-3 minutes turn off the heat cover the lid, let it sit for 10-15 minutes

Prepare for the custard or cream anglaise

1. Separate the egg yolks into a bowl, keep the egg white for other recipes

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

3. Mix in haft amount of sugar to the pot of milk and lemongrass cream and 1 tbsp of light corn syrup

4. The rest of the sugar mix to the egg yolks, make sure the sugar are dissolved

Temper the egg yolks

1. Bring the cream mixture to boil pour the hot mixture to the egg yolks mixture

2. Stir the egg yolks mixture and cream to combine pour back to the pot

3. Back to the stove on low heat

4. Use spatula or wooden spoon stir constantly to distribute the heat not become too hot and curdle

5. Keep the mixture in between 70-80 degree Celsius or 180 degree on Fahrenheit

6. Stir unit the mixture thicken smooth and silky, not scramble

Testing

1. Use finger draw a line on spatula, you see a clean line hold on the spatula not runny. It ‘s ready !

2. Remove from the heat, use a whisk give a good strong whisk this will give a smooth silky not curdle, to do this way you don’t have to run the custard through strainer or sieve mesh.

3. Refrigerate custard overnight or 8 hours before churn to the ice cream.

4. Freeze the ice cream bowl overnight before churn the ice cream. Follow the machine instruction

5. If you like colour add a few drops green colour to the custard before churn.
   

Homemade Lemongrass Ice cream

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