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1
In a saucepan, combine 2 cups of the milk and the lemongrass and bring to a simmer over medium heat.
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2
Cover, remove from the heat, and let steep for 30 minutes.
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3
In a bowl, whisk together the remaining 1 cup milk, the sugar, and the cornstarch until the sugar and cornstarch are dissolved.
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4
Position a fine-mesh sieve over the bowl and pour in the lemongrass-infused milk, pressing on the solids to extract as much liquid as possible.
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5
Discard the solids.
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6
Rinse and dry the saucepan, pour in the milk mixture, and place over medium heat.
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7
Bring to a simmer and cook, stirring constantly with a wooden spoon, for 4 to 5 minutes, or until thick enough to coat the back of the spoon.
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8
To test, run your finger along the back of the spoon; it should leave a trail that does not fill in.
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9
Strain the base one last time through the sieve to remove any bits, and then set aside to cool completely.
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10
Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.
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11
Freeze the mixture in an ice-cream maker according to the manufacturers directions.
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12
Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.
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13
Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.
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14
Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.
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15
The flavor of a sorbet or ice cream fades after 3 or 4 days.
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16
To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.
