200g washed lemon grass
200ml lemon juice
200g caster sugar
200ml double cream
1 large tbs glucose
Chop lemon grass finely and add to lemon juice. Bring to boil and add sugar lower heat and simmer for 10 minutes.
Place cream milk and glucose into a pan boil up and add the lemon grass mixture. Lower the heat again and simmer for a further 10 minutes. Pour into a clean container cover and leave to infuse overnight.
The next day blend with a mixer and pass through a fine chinois. Churn carefully in an ice-cream machine.