Creamy Lemon Grass Ice Cream Recipes

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LEMON GRASS ICE CREAM



Lemon Grass Ice Cream image

Provided by Marian Burros

Categories     ice creams and sorbets, dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 5

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

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.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 65 milligrams, Sugar 32 grams

LEMONGRASS ICE CREAM



Lemongrass Ice Cream image

Categories     Dessert     Chill     Lemongrass

Yield serves 4 on it¿s own or 8 as part of a fourplay

Number Of Ingredients 12

For the Dehydrated Grapefruit
2 ruby red grapefruits
Sugar for dredging
For the Carbonated Lime Curd
4 large egg yolks
1/4 cup (50g) sugar
3/4 cup plus 2 tablespoons (210g) fresh lime juice
2 tablespoons water
1 teaspoon powdered gelatin (or 4.5g sheet gelatin; see page 276)
To Serve
Lemongrass Ice Cream (page 227)
Crispy Tangerine Sticks (page 260)

Steps:

  • For the Dehydrated Grapefruit
  • Heat the oven to 150°F. Line a baking sheet with a Silpat or parchment.
  • Cut off the top and bottom of each grapefruit with a thin, sharp knife, to the point where you expose the flesh. Set one cut end down on your work surface and cut off the peel and white pith. Just follow the shape of the fruit and then go back to trim off any bits of pith you've missed. Set a strainer over a bowl. Working over the strainer and holding the grapefruit in your hand, cut down next to one membrane, then up-along the other membrane that's holding the segment-and drop the segment into the strainer. Continue until you've freed all the segments.
  • Toss the grapefruit segments in sugar, carefully, so you don't break them. Shake off the excess.
  • Arrange the grapefruit segments on the baking sheet and dry in the oven until reduced by half in volume and just slightly moist and a bit sticky. Start checking at about 2 hours; drying time will depend on your oven and the moisture of the grapefruit. Alternatively, line dehydrator trays with acetate and spray with cooking spray. Set the dehydrator to 120°F. Arrange the grapefruit segments on the trays and dry for 6 hours. Store in a single layer in an airtight plastic container for up to 2 days.
  • For the Carbonated Lime Curd
  • Set up an ice bath in a large bowl.
  • Whisk the egg yolks and sugar together in a heatproof bowl until light. Whisk in the lime juice and set the bowl over a saucepan of simmering water. Cook, whisking and stirring often, until the curd reaches 180°F.
  • Meanwhile, put the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute, then microwave for 30 seconds or heat gently in a small saucepan until melted. When the curd has reached 180°F, stir in the gelatin.
  • Strain into a medium bowl and mix with an immersion blender. Set into the ice bath to chill completely, then pour into a soda siphon, filling it two-thirds full (to leave room for the gasses). Screw on the top of the siphon and charge the curd with two cream whipper chargers (N2O) and one soda charger (CO2), shaking vigorously for at least 1 minute after each charge. Refrigerate until you're ready to serve or for up to 3 days.
  • To Serve
  • Layer the ice cream and grapefruit segments in the glass of your choice.
  • Cut the tangerine sticks into short lengths and stick several in the glasses. Shake the siphon and top with a squirt of the lime curd.
  • make it simpler
  • You could make Tangerine Meringues (page 117) instead of the sticks.

LEMONGRASS ICE CREAM



Lemongrass Ice Cream image

This is a Thomas Haas signature, and it's more of a combination of ice cream and granité than just simple ice cream. I fell in love with it the first time I made it for its delicate balance of fat and acid. It pairs well with berries and would be great in a smoothie.

Yield makes about 5 cups

Number Of Ingredients 6

5 ounces (150g) fresh lemongrass, trimmed
1 cup (240g) fresh lime juice
1 1/4 cups (250g) sugar
2 tablespoons plus 1 teaspoon (51g) light corn syrup
2 cups (480g) whole milk
1 cup (240g) heavy cream

Steps:

  • Crush the lemongrass with the back of a heavy chef's knife, then chop it. Put the lemongrass in a saucepan with the lime juice and sugar. Bring to a boil over medium-high heat. Stir in the corn syrup and remove from the heat. Let cool to about 115°F.
  • Stir in the milk and cream. Transfer to a bowl or pitcher, cover with plastic wrap, and refrigerate overnight for the flavors to mature.
  • Strain the mixture, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

CREAMY LEMONGRASS ICE CREAM



Creamy Lemongrass Ice Cream image

I came up with this recipe because I am constantly unsatisfied with the ice cream recipes out there. They are either to rich, to egg-tasting, or too grainy. This recipe has none of those undesired qualities. This smooth and creamy ice cream combines the exotic flavor of lemongrass with the familiar texture and sweetness of ice cream. The ice cream is neither to eggy, nor too buttery in part because of the use of non-fat condensed milk and regular cream.

Provided by Timothy Sakhuja

Categories     Frozen Desserts

Time 5h

Yield 1 1/2 pints, 6 serving(s)

Number Of Ingredients 5

2 cups light or regular cream
11 1/2 ounces fat-free sweetened condensed milk (about 3/4 of a 14 oz can)
2 egg yolks
3 -4 stalks lemongrass
1 pinch salt

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).

Nutrition Facts : Calories 249.1, Fat 26, SaturatedFat 15.9, Cholesterol 143.8, Sodium 55.4, Carbohydrate 2.5, Sugar 0.1, Protein 2.5

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