Lemon Grass Ice Cream

• 12 stalks lemon grass
• 1 quart plus 5 tablespoons whole milk
• 4 kaffir lime leaves (see note)
• 8 egg yolks
• 1 cup sugar

1. Wash lemon grass, and trim a thin slice off root end.
2. Smash with a rolling pin to release flavors.
3. Cut stalks into three or four pieces, and add to milk in pot.
4. Tear lime leaves into four pieces, and add to pot.
5. Bring milk to simmer, without scorching.
6. Remove from heat, and steep 1 hour.
7. Beat egg yolks with sugar, and set aside.
8. Strain milk into top of double boiler; bring to low simmer.
9. Beat in egg mixture, and stir constantly with wooden spoon until it coats back of spoon.
10. Remove from heat, and cool.
11. Storeovernight in refrigerator if desired.
12. Freeze in ice cream maker following manufacturer's directions.

lemon grass, milk, lime, egg yolks, sugar

Taken from cooking.nytimes.com/recipes/1816 (may not work)