Your Weekly Culinary Source
The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.
July 15, 2020: Honey-Lemongrass Ice Cream
This smooth, refreshing custard takes two days, but is well worth every minute!
Honey-Lemongrass Ice Cream
Makes 1 quart
2 stalks lemongrass
1 vanilla bean (split and scraped)
2 cups milk
2 cups heavy cream
8 each egg yolks
½ cup granulated sugar
1/3 to ½ cup honey (more for sweeter, less for more refreshing)
Pinch of salt
- Snip the lemongrass stalk to remove any leaves, leaving only the thick bottom portion of the stalk. Crush it with a meat hammer on a cutting board, and cut it into 2-inch pieces.
- Combine this with the milk, cream, vanilla, and half of the honey.
- Combine the yolks, sugar, and salt, and beat well with a whisk.
- Bring the milk mixture to a boil and beat half of this mixture into the yolks (to temper the mixture). Put the rest of the milk mixture back on the heat, turn it down to medium, and beat in the tempered yolk mixture.
- Cook while constantly scraping the bottom and sides of the pan until the mixture thickens slightly. DO NOT BOIL.
- Remove from heat and add the remaining honey. Pour into a stainless-steel bowl set in another bowl of ice, and stir until cool.
- Refrigerate this overnight to allow the flavor to ripen – this is important! Note: If your maker has a bowl that needs to be frozen – now’s the time to make sure it freezes for at least 24 hours.
- Once ripened, strain the mixture and churn in your ice cream freezer until the consistency of soft-serve ice cream. Freeze until firm.
Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: email@example.com
Be well – eat well!
Chef Steven M. Bright
Read more from Chef Bright by exploring other entries in The Quarantined Kitchen.