Mango-Lemongrass Ice Cream and Blood Orange Sorbet

1. 1

   Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat.

2. 2

   Remove from heat and let steep 30 minutes.

3. 3

   Strain into bowl; discard solids in strainer.

4. 4

   Return cream mixture to same saucepan and bring to simmer.

5. 5

   Whisk egg yolks and sugar in medium bowl to blend.

6. 6

   Gradually whisk in hot cream mixture.

7. 7

   Return custard to same pan.

8. 8

   Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

9. 9

   Cool custard 30 minutes.

10. 10

    Puree mangoes in processor until smooth.

11. 11

    Strain into small bowl.

12. 12

    Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use).

13. 13

    Cover and chill custard until cold, at least 2 hours.

14. 14

    Process mango custard in ice cream maker according to manufacturer's instructions.

15. 15

    Transfer ice cream to container; cover and freeze.

16. 16

    (Can be made 2 days ahead.

17. 17

    Keep frozen.)

18. 18

    Scoop ice cream and sorbet into dessert bowls.

19. 19

    Serve with shortbread cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.