If you enjoy the exotic, then Thai Lemongrass Ice Cream is just the thing for you. Complemented by curry-flavored peanut brittle, this ice cream is truly exceptional.
Thai Lemongrass Ice Cream
This recipe is adapted from Jeni Britton Bauer
Author: Epicurus.com Kitchens
Recipe type: Dessert
Serves: 1 Quart
Ice Cream Base
- 3 stalks lemongrass
- 2 Cups whole milk
- 4 teaspoons cornstarch
- 1 1/4 Cups heavy cream
- 2/3 Cup sugar
- 2 Tablespoons light corn syrup
- 1/4 teaspoon Kosher salt
- 3 Tablespoons cream cheese, softened
- 1 Cup chopped Curried Peanut Praline (recipe below)
Curried Peanut Praline
- 1 Cup light brown sugar
- 1/2 Cup granulated sugar
- 1/2 Cup heavy cream
- 4 Tablespoons unsalted butter
- 2 Tablespoons water
- 1 teaspoon curry powder
- 1 Cup roasted peanuts
To make praline
- Combine everything but the peanuts in a medium saucepan and cook over medium-high heat until mixture is bubble and a candy thermometer reads between 235 and 240 degrees F. Remove from heat and stir in peanuts. Keep stirring them until they stay suspended in the mixture somewhat, 2 to 3 minutes longer as the mixture cools. Spoon praline onto a sheet of parchment paper and let it cool completely before cutting into chunks for ice cream.
To make ice cream
- Slice the pale parts of the lemongrass stalks into thin rings and set aside. Reserve the tough ends of the stalks as well.
- Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
- In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, lemongrass (both the sliced parts and the tough ends) and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, cover, and let it steep for 2 hours.
- Strain the mixture and discard lemongrass solids. Return milk mixture to a boil, add the cornstarch slurry and cook, stirring, until thickened, about 2 minutes.
- Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Cover and chill thoroughly.
- When mixture is completely chilled, churn ice cream according to manufacturer instructions, then fold in the praline chunks (reserve some for topping) and transfer to a storage container before freezing. Makes a quart.