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Lemongrass & Ginger Ice Cream


1 ½ Cups Heavy Cream
1 ½ Cups Whole Milk
1 stalk lemongrass, cut into 1” pieces, bruised
3” piece of ginger, peeled, cut into ¼” rounds
8 egg yolks
¾ Cup sugar
Pinch salt


In a saucepan, heat the heavy cream, milk and salt. Add lemongrass and ginger and allow to steep for at least 20 minutes over low heat.

In a large bowl, whisk egg yolks and sugar until light yellow in color and the yolks ribbon. Temper in some of the cream mixture into the yolks and then add the yolk mixture into the cream mixture.

Over a low to medium low heat, using a wooden spoon, stir the mixture until it becomes thick and coats the back of a wooden spoon. Strain into a large bowl over an ice bath and stir constantly to help cool the mixture. Place in fridge and allow to cool fully.

When fully cooled, add mixture to ice cream maker. (Follow your ice cream maker’s directions.) Allow to churn for up to 1 hour.

Place in freezer and chill to harden.

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Nutritional Information
Per Serving

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