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Lemongrass Ice CreamIngredients:
To prepare: Rinse a medium saucepan and leave it wet. Add to it the milk, half and half, lime leaves and lemongrass. Turn the heat to medium high and bring just to a boil, stirring. Cover and let sit for 10 minutes. Refrigerate overnight. Bring to a boil the following day.
Beat the yolks and sugar together until thick and slightly lightened in color. Strain the milk mixture, then stir about 1/2 cup of it into the yolk mixture and beat; then stir this warmed egg mixture back into the milk. Heat, stirring constantly, until thick. The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact. Strain through a fine sieve.
Cool, then freeze in an ice cream machine according to the manufacturer's directions.
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