Creamy Lemon Grass Ice Cream Recipes

CREAMY LEMONADE SOFT-SERVE ICE CREAM

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

CREAMY LEMONGRASS ICE CREAM

Steps:

• Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.
• Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
• Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.
• In a small bowl, whisk egg yolks to combine.
• Reheat cream mixture until it steams but does not boil. Slowly pour in a small amount of hot mixture into egg yolks, whisking constantly. Then pour egg and cream mixture back into the pot.
• Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
• Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).

LEMON GRASS ICE CREAM

Steps:

• 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.
• Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
• Beat egg yolks with sugar, and set aside.
• 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.
• Freeze in ice cream maker following manufacturer's directions.

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.