Lemongrass infused ice cream

    5 hours 10 min

    There's nothing better than homemade ice cream and this recipe will not disappoint. It combines the creamy sweetness of ice cream, with an exotic lemon grass flavour.

    7 people made this

    Serves: 8 

    • 500ml single cream
    • 350ml light condensed milk
    • 3 stalks lemongrass, bruised, chopped
    • 2 egg yolks

    Prep:15min  ›  Cook:25min  ›  Extra time:4hr30min freezing  ›  Ready in:5hr10min 

    1. Heat cream, condensed milk and lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
    2. Reheat the cream mixture over medium heat until it begins to steam. 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. 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. Pour the mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
    3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a 1- or 2-litre lidded plastic container; cover surface with cling film and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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    Reviews in English (3)


    I steeped the mixture for 1 hour. It was the perfect amount of lemongrass flavor in the ice cream. I love how creamy the ice cream turned out. I will definitely make this again!  -  31 Jan 2011  (Review from Allrecipes US | Canada)


    You better like lemongrass..  -  06 Jan 2010  (Review from Allrecipes US | Canada)


    Nice texture and great flavor although I only used 2 stalks of lemongrass instead of 3 in recipe (that's all I had). I was also short with my condensed milk (it comes in 300ml can and 1 1/2 cups is 355ml) and added a little more cream to balance it out. Thanks for sharing  -  30 Jun 2015  (Review from Allrecipes US | Canada)