The Caterer

Lemon grass ice-cream

11 September 2006
Lemon grass ice-cream


(serves ten)

200g washed lemon grass
200ml lemon juice
200g caster sugar
200ml double cream
400ml milk
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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!