Lemongrass & Ginger ice cream recipe

PREPARING THE LEMONGRASS

Lemon Grass stalks

6, clean and crush the ends with the back of a knife handle

Water

8 cups

Sugar

3 cups

Pour water into a small pot and bring to a boil. Throw in lemongrass.

Turn heat to medium-low and allow to simmer for 10 minutes.

Add in sugar and gently boil, stirring constantly, until sugar has completely dissolved.

Set aside and allow to cool.

PREPARING THE GINGER JUICE

Fresh Old Ginger

Enough to get 1 full cup of ginger juice (add another 1/4 cup if you want it to have more kick)

Peel away skin. Cut into smaller pieces and thrown into a blender & whizz until it becomes a pulp.

Extract ginger juice.

MAKING THE ICE CREAM

Fresh milk 200 ml Whipping cream 350 mls

Lemongrass sugar syrup1 cup

Ginger Juice 1 cup Crystalized ginger candy 15 pcs, sliced thinly

Remove lemongrass from the sugar mixture. Pour all ingredients (except the crystalized ginger candy) into ice cream maker bucket. Mix Well.Taste the mixture. Add more sugar syrup accordingly. If mixture is too thick, add in more milk to thin it out a bit.

Remember that it should taste slightly sweeter than what you think is ‘just right’.Or else once it is frozen, it will taste bland. Follow though with your ice cream makers instructions.

Spoon into individual serving containers & sprinkle 1 tsp of sliced ginger candy into each serving. Give it quick stir with a chopstick to evenly distribute the ginger candy. Chill at least 2 hours before serving.

You should temper the ice cream by allowing it to stand for 5 t0 10 minutes before eating. This will allow the full flavour our the ice cream to come through.

Makes 1.5 litres of ice cream.