Lemon Grass Ice Cream

Ingredients

• 12 stalks lemon grass
• 1 quart plus 5 tablespoons whole milk
• 4 kaffir lime leaves (see note)
• 8 egg yolks
• 1 cup sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    285 calories; 6 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 0 grams dietary fiber; 42 grams sugars; 6 grams protein; 48 milligrams cholesterol; 79 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Wash lemon grass, and trim a thin slice off root end. Smash with a rolling pin to release flavors. Cut stalks into three or four pieces, and add to milk in pot.
2. Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
3. Beat egg yolks with sugar, and set aside.
4. Strain milk into top of double boiler; bring to low simmer. Beat in egg mixture, and stir constantly with wooden spoon until it coats back of spoon. Remove from heat, and cool. Storeovernight in refrigerator if desired.
5. Freeze in ice cream maker following manufacturer’s directions.

• Kaffir lime leaves are sold frozen at Chinatown shops like Asia Market, 71 1/2 Mulberry Street, and Bangkok Center Grocery, 104 Mosco Street, which also sell other Thai ingredients.