Lemongrass Ice Cream
Lemongrass ice cream is a truly special and refreshing summer dessert that combines the invigorating aroma of herbs with a creamy texture. Lemongrass has been used for millennia in refreshing teas and medicinal preparations, but it also works wonderfully as an ice cream flavor. Its mild citrusy scent and refreshing effect make it a perfect choice for warm summer days. If you want to achieve an even more exciting flavor, try livening it up with honey or lime juice!
Ingredients for this recipe
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Preparation Steps
1
Wash the lemongrass leaves and finely chop them. In a small saucepan, heat the heavy cream over medium heat, but do not boil.
2
Add the chopped lemongrass to the warm cream and let it steep for 15 minutes to infuse the flavors.
3
Strain the cream to remove the lemongrass pieces, then let it cool completely.
4
In a bowl, combine the condensed milk, honey, vanilla extract, and lemon juice. Gently fold in the cooled lemongrass-infused cream.
5
In another large bowl, whip the remaining heavy cream until soft peaks form.
6
Gently fold the whipped cream into the lemongrass mixture until evenly combined and the texture is smooth and creamy.
7
Pour the mixture into an airtight container and freeze for at least 4-6 hours, or until completely solid.
8
Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly and make it easier to scoop.
