Gluten Free

Creamy Lemon Grass Ice Cream

Name: Creamy Lemon Grass Ice Cream
Prep time: 15 min
Cook time: 25 min
Total time: 310 min
Yield: 8 servings
Ingredients: 2 egg yolks; 3 stalks chopped lemon grass; 2 cups light cream; 1 1/2 cups fat free sweetened condensed milk

11 September 2026

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Total Time310 Mins

Serves8

Per Serving$1.49

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Creamy Lemon Grass Ice Cream is a gluten free and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains approximately 8g of protein, 20g of fat, and a total of 348 calories. For $1.49 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals.

Gluten Free Vegetarian Summer Eggs

Ingredients:

For 8 servings

2 egg yolks
3 stalks chopped lemon grass
2 cups light cream
1½ cups fat free sweetened condensed milk

Method:

1
Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams.
2
Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
3
Reheat the cream mixture over medium heat until it begins to steam.
4
Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs.
5
Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
6
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
7
Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.