There are a lot of gelato recipes out there. I find the best ones are those that you adapt for your own tastes and needs. In this case, I love a smooth lemongrass gelato. But a lot of the recipes online call for sweetened condensed milk. I find those just too sweet and way too fattening. So, I adapted my own recipe. My base recipe was inspired by this one. My recipe will make about two pints!
What you will get here is a silky, smooth gelato.
WHAT YOU NEED
I use a three-to-one mix of heavy cream and low fat milk: 3 Cups Heavy Cream to 1 Cup Low Fat Milk (some people use whole milk but again, I’ve adapted to my own recipe)
5 stalks of lemongrass, sliced then bruised
10 egg yolks (yes, this is a lot of egg yolks but two pints should offer about 12-14 servings)
1 cup sugar
Salt to taste
- Mix the cream, milk and salt in a medium pot. Drop the bruised lemongrass pieces in. Warm. Do not boil. Turn off the heat and let the lemongrass steep in the milk for at least one hour.
- In a bowl, combine the sugar and egg yolks. Whisk until light yellow ribbons start to form.
- Slowly pour the now-cooled cream mixture into the egg and sugar mixture.
- Return all to the pot. Warm the mixture on medium to low heat. Do not boil. Warm the mixture until it coats the back of a wooden spoon. I actually use two spoons to stir while it’s warming. Make sure both spoons are coated before turning the heat off.
- Strain to remove the lemongrass. I also the strain three more times! I believe this helps with a finer, smoother texture. Place the mixture in a bowl, sealed with plastic wrap and covered, in the refrigerator for about 6 hours. I like the mixture really chilled.
- From this point, churn the mixture in your ice cream maker. For a gelato, I churn in my KitchenAid for about 12-14 minutes. Freeze and enjoy!
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