Lemongrass Ginger Ice Cream

I bought lemongrass at the store last week on a whim. I know you don't usually bake with it but I really wanted to try. While making the blackberry pie it hit me- lemongrass ice cream would really compliment the berry flavors in the pie and add an extra bit of sweetness.

I googled it and lo and behold lemongrass ice cream is a thing. And for very good reasons it's a creamy light flavored ice cream that compliments this pie perfectly!!! I mean it really takes it up a few notches paired with the pie. It would also be amazing in a trio of ice creams like blackberry, lavender, and lemongrass ginger all on a dessert plate, Mmmm! (may have to get on that)

Lemongrass Ginger Ice Cream
from here

1 1/2 cups heavy whipping cream
1 1/2 cup whole milk
1 1/2 stalks lemongrass; cut into 1" pieces & bruised
3" piece ginger; peeled & sliced in 1/4" thick circles
8 egg yolks
3/4 cup sugar
pinch of salt

1   in a saucepan heat cream and milk over low heat
2   place in lemongrass and ginger and steep over low heat for 20 minutes
3   in a bowl beat together egg yolks and sugar until it is light yellow and forms ribbons
4   mix in 1/2 cup cream mixture into eggs to temper them
5   pour egg mixture into cream saucepan and heat over medium low
6   stir continuously until the mixture is thick enough to coat the back of a wooden spoon
7   pour into a bowl and cover well with plastic wrap
8   place in fridge overnight and then make according to ice cream manufacturer's instructions
9   place in freezer to harden up for a few hours before serving

Ah this stuff is so addicting!

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