Categories: Ice creams

Ingredients

• 1 cup whipping cream
• 1 cup milk
• 12 cup lemongrass (chopped, 6 large stalks)
• 3 egg yolks
• 12 cup sugar
• 2 mangoes (ripe, peeled pitted)

Directions

1. Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.

2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.

3. Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.

4. Process mango custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze.

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