LEMON GRASS ICE CREAM

Steps:

• Wash lemon grass, and trim a thin slice off root end. Smash with a rolling pin to release flavors. Cut stalks into three or four pieces, and add to milk in pot.
• Tear lime leaves into four pieces, and add to pot. Bring milk to simmer, without scorching. Remove from heat, and steep 1 hour.
• Beat egg yolks with sugar, and set aside.
• Strain milk into top of double boiler; bring to low simmer. Beat in egg mixture, and stir constantly with wooden spoon until it coats back of spoon. Remove from heat, and cool. Storeovernight in refrigerator if desired.
• Freeze in ice cream maker following manufacturer's directions.