Pineapple & Lemongrass Ice Cream
Ingredients
-
Whole milk
500ml
-
Double cream
140ml
-
Sugar
65g
-
Salt
1,5g
-
Dried Pineapple with Red Kampot Pepper
40g
-
Lemongrass Leaves
2 tbsp
-
Egg yolks
2
Heat the milk with the lemongrass leaves until it just begins to simmer (do not boil).
Remove from the heat, cover, and leave to infuse for 30 to 40 minutes.
Strain through a fine sieve or muslin cloth.
Whisk the egg yolks with the sugar until the mixture becomes pale. Gradually add the infused milk while whisking, then pour everything back into the saucepan.
Heat gently, stirring constantly, until the mixture coats the back of a spoon (approximately 85°C). Remove from the heat.
Stir in the double cream and salt. Leave to cool, then chill in the fridge for several hours (preferably overnight).
Pour the mixture into an ice cream maker. When nearly set, fold in the Dried Pineapple with Red Kampot Pepper, chopped into pieces.
Transfer to a container and freeze for a few hours to firm up.
