Lemongrass Ice Cream

Name: Lemongrass Ice Cream
Yield: makes about 5 cups
Ingredients: 5 ounces (150g) fresh lemongrass, trimmed; 1 cup (240g) fresh lime juice; 1 1/4 cups (250g) sugar; 2 tablespoons plus 1 teaspoon (51g) light corn syrup; 2 cups (480g) whole milk; 1 cup (240g) heavy cream

December 9, 2011

This is a Thomas Haas signature, and it’s more of a combination of ice cream and granité than just simple ice cream. I fell in love with it the first time I made it for its delicate balance of fat and acid. It pairs well with berries and would be great in a smoothie.

Recipe notes

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