Creamy Lemon Grass Ice Cream Food

LEMON TEA ICE CREAM

Steps:

• Combine whipping cream, half and half, vanilla bean, mint leaves, lemon zest ginger and tea bags. Heat to a slow boil and then remove from heat and let tea steap. Whip eggs, sugar and honey. Strain milk mixture and slowly add to egg mixture while stirring. Chill mixture then freeze in ice cream freezer.
• Serve with shortbread cookies.

CREAMY LEMONGRASS ICE CREAM

Steps:

• Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.
• Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
• Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.
• In a small bowl, whisk egg yolks to combine.
• Reheat cream mixture until it steams but does not boil. Slowly pour in a small amount of hot mixture into egg yolks, whisking constantly. Then pour egg and cream mixture back into the pot.
• Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
• Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).

CREAMY LEMON GRASS ICE CREAM

Steps:

• Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
• Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

CREAMY LEMON GRASS ICE CREAM

Steps:

• Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
• Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

LEMONGRASS ICE CREAM

Steps:

• For the Dehydrated Grapefruit
• Heat the oven to 150°F. Line a baking sheet with a Silpat or parchment.
• Cut off the top and bottom of each grapefruit with a thin, sharp knife, to the point where you expose the flesh. Set one cut end down on your work surface and cut off the peel and white pith. Just follow the shape of the fruit and then go back to trim off any bits of pith you've missed. Set a strainer over a bowl. Working over the strainer and holding the grapefruit in your hand, cut down next to one membrane, then up-along the other membrane that's holding the segment-and drop the segment into the strainer. Continue until you've freed all the segments.
• Toss the grapefruit segments in sugar, carefully, so you don't break them. Shake off the excess.
• Arrange the grapefruit segments on the baking sheet and dry in the oven until reduced by half in volume and just slightly moist and a bit sticky. Start checking at about 2 hours; drying time will depend on your oven and the moisture of the grapefruit. Alternatively, line dehydrator trays with acetate and spray with cooking spray. Set the dehydrator to 120°F. Arrange the grapefruit segments on the trays and dry for 6 hours. Store in a single layer in an airtight plastic container for up to 2 days.
• For the Carbonated Lime Curd
• Set up an ice bath in a large bowl.
• Whisk the egg yolks and sugar together in a heatproof bowl until light. Whisk in the lime juice and set the bowl over a saucepan of simmering water. Cook, whisking and stirring often, until the curd reaches 180°F.
• Meanwhile, put the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute, then microwave for 30 seconds or heat gently in a small saucepan until melted. When the curd has reached 180°F, stir in the gelatin.
• Strain into a medium bowl and mix with an immersion blender. Set into the ice bath to chill completely, then pour into a soda siphon, filling it two-thirds full (to leave room for the gasses). Screw on the top of the siphon and charge the curd with two cream whipper chargers (N2O) and one soda charger (CO2), shaking vigorously for at least 1 minute after each charge. Refrigerate until you're ready to serve or for up to 3 days.
• To Serve
• Layer the ice cream and grapefruit segments in the glass of your choice.
• Cut the tangerine sticks into short lengths and stick several in the glasses. Shake the siphon and top with a squirt of the lime curd.
• make it simpler
• You could make Tangerine Meringues (page 117) instead of the sticks.

LEMON BUTTERMILK ICE CREAM

Steps:

• Place sugar in a medium-size bowl.
• Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
• Juice as many lemons as needed to get 1/2 cup lemon juice.
• Add zest and juice to sugar.
• Mix well.
• Add buttermilk and salt.
• Stir until sugar dissolves.
• Chill 4 hours or overnight.
• Freeze in an ice cream maker according to manufacturer's instructions.