Instructions: For the Lemon Grass Ice Cream: In a non-reactive saucepan, simmer milk with lemon grass and reduce by 33 percent. If theres enough time, let the lemon grass steep in the milk overnight.

Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes. Strain and cool in an ice bath.

When mixture is cooled add heavy cream. Follow manufacturers instructions for your particular ice cream maker. Place in freezer before serving.

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