Lemongrass and Lemongrass Ice Cream Recipe

In a saucepan, combine lemongrass, heavy cream, milk, and sugar. Heat over medium heat until mixture begins to simmer.

In a separate bowl, whisk egg yolks until pale yellow. Gradually pour in the hot milk mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Strain the mixture through a fine-mesh sieve and let cool.

Pour into an ice cream maker and churn according to the manufacturer’s instructions.

Freeze the ice cream until firm, about 1 hour.