There's something about the lemongrass flavor that I really enjoy. It's used extensively in South East Asian cooking which makes it particularly appropriate that I made this on a trip to Thailand. Lemongrass in a savory dish is one thing but combined with sugar its amazing! You have to like lemongrass to enjoy this flavor of course. Lemongrass flavored chocolate is another favorite of mine and I also really enjoy the scent of lemongrass in massage oil. It can be quite a subtle flavor so a long steep time is best.

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

1. 6 stalks of fresh lemongrass
2. 1/2 can (1 can = 395g/14oz) sweetened condensed milk
3. 2 cups whipping cream
4. 1/2 tsp vanilla extract

1. Cut the lemongrass stalks in half and remove the root end
2. Add the whipping cream and lemongrass to a pan or saucepan and bring just to the boil then remove from the heat and cover
3. Steep for 1 hour to extract the lemongrass flavor. Put in the fridge in the last hour to cool down before whipping
4. Strain the cream to remove the lemongrass. Press and agitate them in the strainer to extract as much of the soaked in cream as possible
5. Whip the cream with an electric mixer until soft peaks form
6. Run the mixer on low as you pour in the sweetened condensed milk (1 can) and vanilla extract (1/2 teaspoon)
7. Fold through to ensure sweetened condensed milk is mixed in and hasn't pooled at the bottom of the bowl
8. Transfer to a freezer safe container and freeze for 6+ hours
9. Serve and enjoy!

• Note that you will lose a portion of the cream that has soaked into the lemongrass as its difficult to extract again. Keep this in mind if thinking about adding more lemongrass to get a stronger flavor. The alternative would be to steep for longer, perhaps 3 hours - overnight

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.