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

Thai Lemongrass Ice Cream
This recipe is adapted from Jeni Britton Bauer
Recipe type: Dessert
Cuisine: Thai
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
  1. 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
  1. Slice the pale parts of the lemongrass stalks into thin rings and set aside. Reserve the tough ends of the stalks as well.
  2. Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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