Creamy Lemongrass Ice Cream – a delicious recipe with light, condensed milk, egg yolks, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.
2
Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
3
Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.
4
In a small bowl, whisk egg yolks to combine.
5
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.
6
Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
7
Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).
554
kcal
Calories
50
g
Fat
16
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups light or regular cream, 11 1/2 ounces fat-free sweetened condensed milk (about 3/4 of a 14 oz can), 2 egg yolks, 3 -4 stalks lemongrass, and more.
Yes, Creamy Lemongrass Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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