Makes About 1 quart
- Active time:30 min
- Start to finish:5 1/2 hr (includes chilling)
September 2008
Lemongrass tends to be sold in bunches, but our savory Steak with Lemongrass Peppercorn Sauce calls for just one or two stalks. Take the rest of the bunch in a sweet direction in this lush ice cream, which sings with the herb’s unique tart flavor. Small scoops of this tantalizing dessert makes a perfect finale to a fiery Thai or Indian meal.
-
4
thick or 8 thin lemongrass stalks
-
3/4
cup
sugar, divided
-
2
cups
whole milk
-
1
cup
heavy cream
-
2
large eggs
-
Equipment:
an ice cream maker
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Trim root ends from lemongrass and discard 1 or 2 outer layers. Coarsely chop enough of bottom 6 inches of each stalk to measure 3/4 cup, then finely chop in food processor with 1/4 cup sugar. Transfer to a heavy medium saucepan and stir in milk, cream, and 1/8 teaspoon salt. Bring to a simmer over medium-low heat, then remove from heat and let stand, covered, 30 minutes.
-
Whisk together eggs and remaining 1/2 cup sugar in a bowl, then whisk in lemongrass mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard registers 175°F on an instant-read thermometer (do not let boil).
-
Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard until cold, at least 4 hours.
-
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 1 hour.
Cooks’ note: Custard can be chilled up to 24 hours.
Ice cream keeps 1 week.
