Best 9 Creamy Lemon Grass Ice Cream Recipes

HOMEMADE LEMON ICE CREAM

Steps:

• Prepare to make the ice cream by placing the Cuisinart bowl in the freezer for 24 hours.
• In a large bowl, place milk, whipping cream, sugar, salt, and vanilla. Whisk to combine, or use a mixer on low speed.
• Add lemon juice and lemon zest. Combine well.
• Cover and place in refrigerator for 1 to 2 hours, or overnight.
• Remove the milk mixture from the refrigerator and gently whisk together.
• Remove the Cuisinart bowl from the freezer and place it on the ice cream maker.
• Pour the milk mixture into the frozen bowl.
• Add the mixing paddle and easy-lock lid. Churn for 20 minutes.
• When finished, put the ice cream in a freezer safe container.
• Freeze until firm.
• Garnish with fresh lemon zest if desired. Serve & enjoy!

CREAMY LEMONADE SOFT-SERVE ICE CREAM

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.

CREAMY LEMONGRASS ICE CREAM

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).

LEMON GRASS ICE CREAM

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.

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

GRASS JELLY DESSERT

Steps:

• Whisk together the coconut milk, sweetened condensed milk, ice cubes and a pinch of salt in a medium bowl or 4-cup pitcher. Refrigerate the coconut milk mixture until chilled.
• Divide the grass jelly (if some liquid goes onto the plate, it's ok), mango, strawberries and tapioca pearls among 4 shallow bowls. Pour about 2/3 cup of the chilled coconut mixture into each bowl. Top with a scoop of ice cream, if desired, and enjoy immediately.

LEMON TEA ICE CREAM

Steps:

• Combine whipping cream, half and half, vanilla bean, mint leaves, lemon zest ginger and tea bags. Heat to a slow boil and then remove from heat and let tea steap. Whip eggs, sugar and honey. Strain milk mixture and slowly add to egg mixture while stirring. Chill mixture then freeze in ice cream freezer.
• Serve with shortbread cookies.

LEMONGRASS ICE CREAM

Steps:

• Crush the lemongrass with the back of a heavy chef's knife, then chop it. Put the lemongrass in a saucepan with the lime juice and sugar. Bring to a boil over medium-high heat. Stir in the corn syrup and remove from the heat. Let cool to about 115°F.
• Stir in the milk and cream. Transfer to a bowl or pitcher, cover with plastic wrap, and refrigerate overnight for the flavors to mature.
• Strain the mixture, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.