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Lemon grass ice-cream – by David Sharland

11 September 2006

INGREDIENTS

(serves ten)

200g washed lemon grass
200ml lemon juice
200g caster sugar
200ml double cream
400ml milk
1 large tbs glucose

METHOD

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.

David Sharland

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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