Lemongrass Ice Cream Recipe

Prepare Lemongrass

Using a knife, chop the lemongrass stalks into small pieces and bruise them with the back of the knife to release their flavor.

Heat Base

In a saucepan, combine heavy cream, whole milk, sugar, salt, and chopped lemongrass. Heat over medium heat until just simmering, stirring occasionally.

Infuse Flavor

Remove the saucepan from heat and let the mixture steep for about 15 minutes to infuse the lemongrass flavor.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks until they become pale.

Temper Egg Yolks

Slowly pour the warm cream mixture into the yolks while whisking continuously to temper the eggs.

Cook Custard

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Cool and Chill

Strain the custard through a fine mesh sieve to remove the lemongrass pieces. Cool it down to room temperature, then refrigerate for at least 4 hours or overnight.

Churn Ice Cream

Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Prepare Ginger

In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.

Cook Ginger

Add the sliced ginger to the boiling syrup, reduce heat, and simmer for about 30 minutes, or until the ginger is tender.

Cool and Store

Remove the ginger from the syrup and place it on a wire rack to cool. Once cooled, it can be stored in an airtight container.

Prepare Gastrique

In a saucepan, combine sugar, white wine vinegar, and water. Bring to a boil over medium heat, stirring to dissolve the sugar.

Simmer

Reduce heat and let it simmer for about 15-20 minutes until it thickens slightly.

Finish with Gold Leaf

If using, add a sheet of gold leaf to the gastrique just before serving for an elegant finish.