Creamy Lemongrass Ice Cream

• 2 cups light or regular cream
• 11 1/2 ounces fat-free sweetened condensed milk (about 3/4 of a 14 oz can)
• 2 egg yolks
• 3 -4 stalks lemongrass
• 1 pinch salt

1. Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.
2. Warm cream, condensed milk, lemongrass, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
3. Remove from heat and let steep at least 30 minutes but preferably up to 1.5 hours.
4. In a small bowl, whisk egg yolks to combine.
5. 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.
6. Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon.
7. Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours).

light, condensed milk, egg yolks, salt

Taken from www.food.com/recipe/creamy-lemongrass-ice-cream-382765 (may not work)