Creamy Lemongrass Ice Cream Recipes

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

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).

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.

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.