Lemongrass Ice Cream

1. 1

   Crush the lemongrass with the back of a heavy chefs knife, then chop it.

2. 2

   Put the lemongrass in a saucepan with the lime juice and sugar.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Stir in the corn syrup and remove from the heat.

5. 5

   Let cool to about 115F.

6. 6

   Stir in the milk and cream.

7. 7

   Transfer to a bowl or pitcher, cover with plastic wrap, and refrigerate overnight for the flavors to mature.

8. 8

   Strain the mixture, then freeze in an ice cream maker.

9. 9

   Pack into a plastic container and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.