Fireman Bob's Lemon Ice Cream with a Kick...

Bob Cooney

By
@firemanbob59

As long as I am in the " Freezing " mode... I thought I would do another ice cream...

This one as well, has a " Kick " but not as much!!!!

Hope You all enjoy!

Sincerely,
The Fireman....


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Comments:

Serves:

2 quarts

Prep:

30 Min

Cook:

5 Hr 30 Min

Method:

Ice-Cream Maker

Ingredients

8 large
lemongrass stalks - chopped
1 1/2 c
sugar - divided
4 c
whole milk
2 c
heavy cream
1/4 tsp
cream of tartar
1/2 tsp
freshly grated nutmeg
1/4 c
fresh lemon juice
2 Tbsp
lemon zest
2 pinch
cayenne pepper
4 large
eggs
1/4 tsp
course sea salt

Directions Step-By-Step

1
Cut the ends from lemongrass and remove 1 or 2 outer layers and throw away.

Cut each lemon stalk in 1 inch pieces to measure 1 1/2 cups, then place in blender with 1 cup sugar and blend till You have a fine " dice ". ( adding a little sugar at a time till all added )
2
Place in a large pan and stir in milk, cream, lemon juice, lemon zest, cayenne pepper, and 1/4 teaspoon salt.

Bring to a simmer over medium-low heat, then remove from heat and let stand, covered, 30 minutes.
3
Bring to a simmer over medium-low heat, then remove from heat and let stand, covered, 30 minutes.
4
Whisk together eggs and remaining 1/2 cup sugar in a bowl, then whisk in lemongrass mixture.
Return mixture to pan and cook over medium heat, stirring constantly with a wooden spoon, until mixture reaches 175°F. (do not allow to boil)

While still hot, pour mixture through a strainer, remove all solids, then chill until cold, at least 5 hours.
5
Place mixture in ice cream maker, and freeze according to machine's instructions.

Then transfer to an airtight container and put in freezer to firm up, about 2 hour.
6
ENJOY !!!!!!!!

About this Recipe