Lemongrass Ice Cream – Takhir I-tim
Thai style ice cream flavored with lemongrass and pandan makes a delicious summer treat. This No Churn Ice Cream can also be made in an ice cream maker.
Servings: 8 people
Calories: 311.7kcal
Ingredients
- 2 stalks lemongrass
- 2 cups heavy cream
- 1/2 cup coconut milk
- 4 eggs
- 7 tablespoons sugar
- 1 teaspoon pandan extract
Instructions
- Pound lemongrass very well with a mallet, separating the fibers.
- Place pounded lemongrass in a saucepan with the cream and the milk. Heat just until bubbles start to form on the perimeter. DO NOT BOIL. Turn off heat and leave for at least 4 hours for the lemongrass to infuse the cream. The longer you leave it, the more lemongrass flavor the ice cream will have. It's best if you leave it overnight in the refrigerator.
- Strain cream and place in the top pot of a double boiler. If you don't have a double boiler, use a bowl over a saucepan of boiling water. Reheat cream again until just warm, but not boiling.
- Meanwhile, combine eggs, sugar and pandan extract in a bowl. Beat well until light and foamy, about 5 minutes with an electric mixer.
- On medium heat, slowly add egg mixture to cream while whisking constantly. Be very careful to slowly temper the eggs so that they do not scramble.
- Transfer to a plastic container and refrigerate for at least 2 hours to chill.
- Transfer to freezer and mix with a spoon.
- Continue to freeze until firm, at least 3 hours but preferably overnight.
Nutrition
Calories: 311.7kcal | Carbohydrates: 14.56g | Protein: 4.3g | Fat: 27.1g | Saturated Fat: 17.06g | Sodium: 55.4mg | Fiber: 0.02g | Sugar: 12.74g
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