Yield: 1 servings
|4 \N||Lemon grassstalks; white part only, chopped|
|1 \N||Tahitian vanilla bean; split lengthwise,|
|\N \N||And scraped|
|¾ cup||Egg yolks|
|2 cups||Heavy cream|
For the Lemon Grass Ice Cream: In a non-reactive saucepan, simmer milk with lemon grass and reduce by 33 percent. If there's enough time, let the lemon grass steep in the milk overnight.
Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes.
Strain and cool in an ice bath. When mixture is cooled add heavy cream. Follow manufacturer's instructions for your particular ice cream maker. Place in freezer before serving.
This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B19) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 3600 Calories (kcal); 255g Total Fat; (62% calories from fat); 63g Protein; 277g Carbohydrate; 3010mg Cholesterol; 616mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 47½ Fat; 15 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.