Lemongrass Ice Cream

• 5 ounces (150g) fresh lemongrass, trimmed
• 1 cup (240g) fresh lime juice
• 1 1/4 cups (250g) sugar
• 2 tablespoons plus 1 teaspoon (51g) light corn syrup
• 2 cups (480g) whole milk
• 1 cup (240g) heavy cream

1. Crush the lemongrass with the back of a heavy chefs knife, then chop it.
2. Put the lemongrass in a saucepan with the lime juice and sugar.
3. Bring to a boil over medium-high heat.
4. Stir in the corn syrup and remove from the heat.
5. Let cool to about 115F.
6. Stir in the milk and cream.
7. Transfer to a bowl or pitcher, cover with plastic wrap, and refrigerate overnight for the flavors to mature.
8. Strain the mixture, then freeze in an ice cream maker.
9. Pack into a plastic container and freeze for at least 2 hours before serving.

fresh lemongrass, lime juice, sugar, corn syrup, milk, heavy cream

Taken from www.epicurious.com/recipes/food/views/lemongrass-ice-cream-376871 (may not work)