If ice cream is what you reach for after a delicious dinner (or a really long day — no judging), try this light and dreamy lemongrass-mint sherbet. An ingredient usually used in curries or marinades, lemongrass adds an earthy undertone to this cold dessert, while the mint adds a kiss of freshness. Not completely an ice cream, but definitely not an ice milk, this enticing sherbet is hard to resist.
- 3 cups whole milk
1 cup chopped lemongrass (about 2 stalks)
1 cup heavy cream
1/4 cup loosely packed mint leaves
2/3 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
- In a saucepan over medium heat, warm the milk, lemongrass, and cream until almost boiling. Remove from heat and let the mixture steep for 20 minutes.
- Strain the lemongrass and milk mixture over a fine-mesh sieve into a blender container, pressing against the lemongrass to release all its flavor.
- Add the mint leaves, sugar, corn syrup, and salt, and blend on high until incorporated, about 1 minute.
- Cover and chill at least 4 hours or overnight.
- Process sherbet in an ice cream maker according to manufacturer's instructions.
- Scoop into an airtight container, cover, and freeze for at least an hour before serving.
- Desserts, Ice cream
- North American
- 8 servings