Ahh, lemongrass. One of my favorite flavors. Every once in a while they have stacks of fresh lemongrass stalks at the grocery store. I happily buy several stalks of it and use it in soups, sauces, and stir-frys. I recently read that you can turn supermarket stalks of lemongrass into your very own plant, giving a bounty of lemongrass whenever you want it. After tasting this ice cream I think I’ll have to start growing my own- I anticipate making this happening many, many times.
Note: If you’ve never worked with fresh lemongrass before, here’s a quick run-down of what you’ll need to do: Trim the root end from the bottom and the papery end from the top of the stalk. You should be left with a 2″ to 4″ piece. Remove the outer leaves one at a time until the leaves are no longer brownish or papery. The remainder should be about 1/4″ to 1/2″ thick. Grab a rolling pin, hammer, or anything heavy and sturdy. Beat the crap out of the pieces of lemongrass. This releases the flavorful oils. Finally, cut the bruised pieces into 1/4″ slices. You’re good to go.
Lemongrass, Coconut & Ginger Ice Cream