Lemongrass Ice Cream

We’re huge fans of the boom of craft ice cream, but we understand that some of the flavors out there can get a little crazy. Inspired, we decided to try our hand at creating an unusual flavor but one that didn’t stray too far from the classic ice cream experience. Try this lemony, fragrant with a baby kick ice cream for yourself and see if you can’t change some minds!

How to Make Lemongrass Ice Cream


  • 35G Lemongrass stalk chunks
  • 2C Heavy Cream
  • 1C Whole Milk
  • 3/4C White Sugar
  • 2 Pasteurized Eggs
  • 1tsp Vanilla Extract
  • 1/2tsp Kosher Salt


  • Whynter Ice Cream Maker
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Small saucepan
  • Freeze-safe container


  1. 1-2 Days before, make lemongrass milk: In a pot, bring milk up to steaming, add bruised lemongrass chunks and steep for 5 minutes. Remove from heat and continue to cold steep in the fridge.
  2. Taste the lemongrass milk. You want a pretty strong flavor in the milk, as it’s only roughly 1/3 of the ice cream base and the cream will really mellow out the lemongrass flavor. Continue to cold steep or add more lemongrass if necessary.
  3. When satisfied, make the rest of the base: Mix eggs, sugar, and salt until smooth. Add cream, strained lemongrass milk, and vanilla. Taste the base and see if the flavor is enough. If not, add the lemongrass back in, and allow the whole ice cream base to cold steep with the lemongrass another 4-8 hours.
  4. Once you’re satisfied with the flavor, remove any remaining lemongrass and churn your ice cream!

Tools Used To Make This Dish*
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  • Hi thanks for all the recipes. I hope to see a sorbet recipe some time – all the ones I have tried turned out icy

    • Hi Alex, thanks for the suggestion! We haven’t attempted sorbets at all (we’re simply too infatuated with ice cream) but we’ll definitely keep it in mind. If all the ones you’ve tried are too icy, you can try upping the dairy and fat content to make it creamier.

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