Creamy Lemongrass Ice Cream

1. 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. 2

   Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.

3. 3

   Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.

4. 4

   In a small bowl, whisk egg yolks to combine.

5. 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. 6

   Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.

7. 7

   Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).

* Per serving · 4 servings · Values may vary.