Churn Baby, Churn! Lemongrass Ice Cream

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“Ice cream is exquisite – what a pity it isn’t illegal.” – Voltaire

Here’s The Scoop: I couldn’t sleep so I put on the TV.  There it was: the info-mercial. I swear I heard choirs of angels when they brought out this super-duper ice cream maker. With promises of doing everything just short of launching rockets, I just had to have it! So, with 3 easy payments, I bought it. A decade ago.

This “heavenly” ice cream maker should’ve enrolled for frequent flyer miles!  Still in its original box, it’s relocated with me to every new home. It’s made more road trips than a college student. My miracle machine has been around longer than any boyfriend. (Hmm..Is it legal to marry an ice cream maker?)

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Oh there were times I pulled out my wondrous contraption with great intentions of making delicious homemade ice cream. (Move over, Ben and Jerry!)  It never happened. Well let’s see, in the past decade…I experimented with the no-carb diet. Then Sugar Busters.  I gave up eggs.  I went vegan (loved it). I cursed dairy.  Ice cream was forbidden.  The dusty old box is shelved in my basement, along with all my diets. I pass by my forgotten ice cream maker everyday, on the way out to the garden.  I just look at it, shamefully shaking my head. Until..

I planted some lemongrass (Cymbopogon citratus), my friend shared with me. True to its name, lemongrass is a grass-like plant with a subtle hint of lemon, and a slight ginger taste.

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Lemongrass is full of health benefits and is easy to grow. It’s a beautiful addition to my garden and even repels mosquitoes! (Hint: If you live in the north, grow lemongrass in pots and bring indoors during winter. It makes a great houseplant.)

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I use the lemongrass in tea, and in Thai recipes.  But this delicate herb is so special that I had to find a way to truly showcase its unique flavor…

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So, I researched. There’s Garden Betty’s (don’t you just love her?) recipe for Lemongrass-Ginger Ale. (She also explains how to propagate lemongrass from store-bought stalks.)  I then found an interesting butter cake with lemon grass drizzle from The English Kitchen. Yum! But it’s too hot to use the oven..

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After watering my herb garden, I sat and rested on my unpacked pressure cooker. (Don’t ask!) From the corner of my eye I saw my long-lost ice cream maker. Suddenly I heard the same angels sing (voices a little cracked, from age I guess,) Alleluia! I’ll make Lemongrass ice cream!!

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This tasty treat IS absolutely heavenly!

Silky Smooth

“Like Buttah!” (Can we talk?!)

Subtly infused with lemon

Uniquely exotic

Creamier than creamy

Hint of caramel

A bit tangy

Worth waiting 10 years

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Lisa’s Lemongrass Ice Cream

Serves 8

This recipe combines the creamy sweetness of ice cream with an exotic lemongrass flavor.

Adapted from food.com 

Ingredients:

2 cups of light or regular cream

11 1/2 ounces sweetened condensed milk (about 3/4 of a 14 oz can)                                                      

4-5 stalks chopped lemongrass (bottom, white part only)

2 egg yolks (preferably organic)

Pinch sea salt

1 teaspoon pure vanilla extract

Preparation:

1. Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.

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2. Heat cream, condensed milk, salt, vanilla and lemongrass in a saucepan over medium heat until mixture steams. (Do not let the mixture boil!)

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3. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 ½ hours. (The longer the better, to infuse the lemongrass flavor.)

4. Reheat the cream mixture over medium heat until it begins to steam.

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5. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs.

6. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon.

7. Strain mixture through a sieve to remove the bits of lemongrass. Refrigerate until cold.

8. Pour the chilled mixture into an ice cream maker.

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9. (Churn)  Freeze according to manufacturer’s directions.

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Churn, baby churn!

10. Continue freezing in machine for 20-30 minutes until ice cream reaches “soft-serve” consistency.

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“Soft serve consistency”

11. Transfer ice cream to a one- or two-quart lidded plastic container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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Store in air-tight containers.

Dive in! Enjoy in a cup, cone or topped with fresh seasonal fruit.  Bon Appetit!

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I’m serving my ice cream over at Fiesta Friday #30!

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“I scream, you scream, we all scream for Lemongrass Ice Cream!”

Do you grow lemongrass?  What are your favorite lemongrass recipes?

Original photos by Seedy Lawyer.  All rights reserved.

  • Angie

    Lemongrass ice cream, wow! I grew lemongrass last year, 2 big bushes that ended up mostly unused. If only I had this recipe! Sadly, I didn’t grow any this year. Well, there’s always next year, right? 🙂

    • Angie, you can plant it now and have it ready for next year! Thanks for being
      A great host! Happy FF!

  • skd

    Beautiful, yummm…

    • Yum indeed! Thanks!

  • Cat

    Wow, my mouth is watering. Looks like I need to get a ice cream maker soon!

    • Thanks Cat! Just don’t wait ten years to use your ice cream maker LOL – enjoy!

  • Julie @ HostessAtHeart

    I didn’t know that much about lemongrass. Very intriguing, and visually mouth-watering!

    • Thanks Julie. I didn’t know much about lemongrass until my friend
      Share some plantings a with me. This stuff is awesome and smells great!

  • Thanks a lot Lisa for join FF with this amazing and original ice-cream. I love lemongrass but being Italian I’m not so used to use it, so any new recipe is very welcome!

    • I come from a Polish/French background and never used lemongrass before. 🙂 It’s worth a try (and a pretty plant)!

  • Judi Graber

    Looks delicious and how interesting with lemongrass! I like your copper pot 🙂

    • Thanks, Judi! I think I use my copper pots a bit more often than my ice cream maker!

  • Roberta

    Sounds good! Can’t wait to taste. The box on that ice cream maker looks more than 10 years old though! I have a yogurt maker that’s about 15 yrs old and still in box!

    • I think my ice cream maker may be older than I thought… the recipe book is yellow! LOL

  • Delish! I love that you grew your own, too!

    • Thanks, Sue! Yum!

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  • Julianna

    Very yummy! I don’t even have an ice-cream maker,but it makes me want to run out and buy one! 😀

    • It’s worth buying an ice cream maker. Thanks for visiting:))

  • Sarah

    I really really liked this post! You have so much humour! 😀
    The ice cream looks delicious! So glad you’ve found your ice cream maker back 😉 Happy FF!

    • Thanks Sarah!! Happy FF!

  • Mr Fitz

    What a great post! 10 years before ice cream,? wow! dairy is one of my intolerances yet I just have to have it! and yours looks the biz! Its also wild to read that you get a heat that you don’t want to turn on the oven! also lemongrass usually appears only in far too fragrant thai food for us! ice cream reads great! a triple decker icecream sandwich would make this lovely! with a pot of rosebud tea.. (that’s loads of exclamation marks.. worth it though..)

    • I love the ice cream sandwich idea.. Maybe with a ginger cookie base? 🙂

  • Hilda

    Not only is this post fun to read, but you have given us a beautiful recipe. As it happens, I planted lemongrass for the first time this year (although I used to have it when I lived in warmer climes) and was wondering how best to use the small amount I have. So, many thanks. And yes, I plan to bring it indoors and hope it survives – along with my rose scented geranium – the winter.

    • Thanks Hilda!! Please let me know how your ice cream churns out LOL and if the plant survives 🙂

  • Naina | Spice in the City

    Oh wow, I love lemongrass, can’t begin to imagine how refreshing lemon-grass Icecream must be! And you grow your own!! Awesome 🙂

    • So refreshing and really rich! Yum. You must try 🙂

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  • Eclectic

    wow i love this idea! I am making blackberry icecream for the first time, well ice cream for the first time this sounds delicious. Now are you on bloglovin can I follow you there? PS love your blog name 😀

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