Lemon Grass Ice Cream 3 c Milk
4 Lemon grassstalks; white part only, chopped
1/2 lb Sugar
1 Tahitian vanilla bean; split lengthwise, and scraped
3/4 c Egg yolks
2 c Heavy cream
For the Lemon Grass Ice Cream: In a non-reactive saucepan, simmer milk with
lemon grass and reduce by 33 percent. If there's enough time, let the lemon
grass steep in the milk overnight.
Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to
scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks
by adding only a ladle of hot milk to the yolks. Mix well then add tempered
yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes.
Strain and cool in an ice bath.
When mixture is cooled add heavy cream. Follow manufacturer's instructions
for your particular ice cream maker. Place in freezer before serving.
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