This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.
Ingredients
- ¾ cup plus 2 tablespoons sugar
- ⅓ cup light corn syrup
- 1 stalk lemon grass, smashed
- 2 ⅔ cups fromage blanc
- Nutritional Information
Nutritional analysis per serving (4 servings)
423 calories; 10 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 73 grams carbohydrates; 72 grams sugars; 14 grams protein; 25 milligrams cholesterol; 107 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 1 quart
Preparation
- In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water. Bring to a boil, then remove from heat and let cool. Cover and chill in refrigerator overnight.
- Strain liquid through a fine sieve. Stir fromage blanc into liquid. Taste and adjust sweetness if necessary. Pour into an ice cream maker and follow manufacturer’s instructions.
Dining and Cooking