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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
milk	11 1/2	ounces	fat-free sweetened condensed	749.8441	18.0615	7.4658	77.723
egg yolk	2			109.48	1.2206	5.3924	9.0236
lemongrass	3 -4			-	-	-	-
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.