Ingredients
- 1 cup heavy cream
- 1 cup milk
- 1 can sweetened condensed milk (about 14 oz), chilled
- 2 stalks lemongrass
- 3–4 tbsp lime juice (from 1 large lime)
- 1/2–1 red chili (depending on your preferred heat level)
- A pinch of sea salt
- Topping suggestions: Coconut flakes, crushed salted peanuts, lime zest, grated frozen chili, a few drops of fish sauce.
Lime Ice Cream with Chili and Lemongrass
A refreshing lime ice cream with notes of lemongrass and a hint of chili heat. Bright, creamy, and beautifully balanced.
Follow these steps
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Place the freezer bowl in the freezer at 0°F (-18°C) for 20–24 hours.
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Remove the outer layer of the lemongrass stalk, then break and crush it.
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Heat the milk, cream, and lemongrass (do not boil). Reduce to low heat and let it infuse for about 30 minutes, stirring occasionally.
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Remove the saucepan from the heat and let it cool.
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Refrigerate the milk mixture until fully chilled.
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Finely chop the chili, zest the lime, and squeeze out the juice.
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Remove the lemongrass stalks from the mixture and add the condensed milk, chopped chili, lime zest, lime juice, and salt.
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Assemble the ice cream maker on your Ankarsrum stand mixer and pour in the mixture. Churn on medium speed until the ice cream reaches a creamy consistency, about 30 minutes.
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Cover the freezer bowl with a lid and place it in the freezer for at least 3 hours for a firmer texture, preferably overnight.
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Serve with your choice of toppings.
