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Ingredients
12 stalks lemon grass
1 quart plus 5 tablespoons whole milk
4 kaffir lime leaves (see note)
8 egg yolks
1 cup sugar
Nutritional analysis per serving (6 to 8 servings)
40 grams carbs; 159 milligrams cholesterol; 251 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 65 milligrams sodium; 7 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash lemon grass, and trim a thin slice off root end. Smash with a rolling pin to release flavors. Cut stalks into three or four pieces, and add to milk in pot.
- Step 2
Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
- Step 3
Beat egg yolks with sugar, and set aside.
- Step 4
Strain milk into top of double boiler; bring to low simmer. Beat in egg mixture, and stir constantly with wooden spoon until it coats back of spoon. Remove from heat, and cool. Storeovernight in refrigerator if desired.
- Step 5
Freeze in ice cream maker following manufacturer's directions.
Kaffir lime leaves are sold frozen at Chinatown shops like Asia Market, 71½ Mulberry Street, and Bangkok Center Grocery, 104 Mosco Street, which also sell other Thai ingredients.
Private Notes