Lemongrass Ice Cream Recipe: Creamy, Fragrant Thai-Inspired Treat

Lemongrass ice cream is a refreshing and aromatic dessert that brings a taste of Southeast Asia to your table. The citrusy, floral notes of lemongrass pair beautifully with rich dairy, creating an ice cream that’s both creamy and bright. It’s perfect for impressing guests or indulging in a unique twist on homemade ice cream any time of year.

Ingredients

• 2 stalks fresh lemongrass
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Instructions

1. Prepare the lemongrass: Trim the dry ends and outer layers from the lemongrass stalks. Smash the stalks with the back of a knife to release their oils, then slice them thinly.
2. Infuse the dairy: In a medium saucepan, combine the heavy cream, whole milk, and sliced lemongrass. Heat over medium heat until steaming and just beginning to simmer (do not boil). Remove from heat, cover, and let steep for 30–40 minutes to extract maximum flavor.
3. Strain: After steeping, strain the mixture through a fine mesh sieve into a clean saucepan, pressing on the lemongrass to extract as much liquid as possible. Discard the solids.
4. Whisk egg yolks and sugar: In a large bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened, about 2 minutes.
5. Temper the eggs: Slowly pour about 1 cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling. Gradually whisk the tempered yolks back into the saucepan with the rest of the cream mixture.
6. Cook the custard: Set the pan over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C), about 5–7 minutes. Do not let it boil.
7. Finish and chill: Remove from heat and stir in the vanilla extract. Pour the custard through a clean sieve into a bowl to ensure smoothness. Cool to room temperature, then cover and chill in the refrigerator for at least 4 hours (or overnight).
8. Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes), until it reaches a soft-serve consistency.
9. Freeze: Transfer the ice cream to an airtight container, press a sheet of parchment or plastic wrap directly onto the surface, and freeze for at least 4 hours, or until firm.
10. Serve: Scoop and enjoy! Garnish with extra lemongrass, mint, or a sprinkle of toasted coconut if desired.

Tips

• Lemongrass substitution: If you can’t find fresh lemongrass, use 2 tablespoons of dried lemongrass (found in Asian markets) or 1 tablespoon of lemongrass paste. Dried lemongrass should still be strained out after steeping.
• No ice cream maker? Pour the chilled custard into a shallow dish, freeze, and stir vigorously every 30 minutes for 2–3 hours to break up ice crystals.
• Flavor balance: Taste the infused cream before proceeding—if the lemongrass is too subtle, steep longer; if too strong, add a splash of extra milk.
• Egg safety: Always cook the custard to at least 170°F (77°C) to ensure food safety.

Serving Suggestions

• Serve a scoop alongside fresh tropical fruit such as mango, pineapple, or lychee for a light, elegant dessert.
• Pair with coconut sticky rice for a Thai-inspired treat.
• Top with toasted coconut flakes, a drizzle of honey, or candied ginger for added texture and flavor.
• Sandwich between crisp coconut or almond cookies for a gourmet ice cream sandwich.

Variations

• Lemongrass-Ginger Ice Cream: Add a 2-inch piece of peeled, sliced fresh ginger to the milk and cream mixture for a spicy kick. Strain out with the lemongrass.
• Lemongrass-Coconut Ice Cream: Replace 1 cup of heavy cream with 1 cup of full-fat coconut milk for a richer, dairy-free twist and extra tropical flavor.
• Lemongrass-Lime Ice Cream: Add 1 tablespoon of lime zest and 1 tablespoon of lime juice to the custard after straining for a brighter, tangier finish.
• Vegan Lemongrass Ice Cream: Substitute the dairy with 2 cups coconut cream and 1 cup oat or almond milk. Use 3 tablespoons cornstarch instead of eggs and increase sugar to 1 cup. Simmer the mixture with lemongrass, then thicken with cornstarch slurry and follow the same chilling and churning process.

Storage and Reheating

Store lemongrass ice cream in an airtight container in the coldest part of your freezer. For best texture and flavor, enjoy within 2 weeks. Pressing a piece of parchment or plastic wrap directly onto the surface will help prevent ice crystals from forming. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping—do not microwave, as this can affect the texture. Avoid refreezing melted ice cream for food safety and quality reasons.

Frequently Asked Questions

Can I use lemongrass powder instead of fresh stalks?

Lemongrass powder can be used in a pinch, but the flavor is less vibrant than fresh. Use 2 teaspoons and add it during the cream heating step, then strain thoroughly to avoid grittiness. Fresh or frozen lemongrass will always yield the most aromatic results.

Is this recipe gluten-free?

Yes, this ice cream is naturally gluten-free as written. Always check that your vanilla extract and any add-ins are certified gluten-free if you’re serving someone with celiac disease or severe gluten intolerance.

Can I make this ice cream without eggs?

Yes! For an eggless version, replace the egg yolks with 2 tablespoons of cornstarch. Whisk the cornstarch with a little cold milk, then add to the hot cream mixture and cook until thickened. The texture will be slightly less rich, but still creamy.

What can I do if my custard curdles?

If the custard overheats and curdles, immediately pour it through a fine mesh sieve into a blender and blend until smooth. This can often rescue the texture, though the flavor may be slightly affected. Always heat gently and stir constantly to avoid curdling.

Can I double this recipe?

Absolutely. Double all ingredients proportionally, but be sure your saucepan and ice cream maker can accommodate the larger volume. Chilling and churning times may be slightly longer.

How do I get the most flavor from my lemongrass?

Use fresh, firm stalks, and be sure to bruise and slice them to release their essential oils. Steep the lemongrass in hot cream for at least 30 minutes, tasting as you go—longer steeping intensifies the flavor. If you want even more aroma, add a few strips of lemon zest to the infusion stage.

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