Lemongrass Ice Cream
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.
Recipe information
Yield
makes about 5 cups
Ingredients
Preparation
Step 1
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.
Step 2
Stir in the milk and cream. Transfer to a bowl or pitcher, cover with plastic wrap, and refrigerate overnight for the flavors to mature.
Step 3
Strain the mixture, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
