From the recipe collection
Lemongrass-Turmeric Ice Cream Catbalogan
A creamy Catbalogan-inspired ice cream infused with lemongrass and fresh turmeric for a bright citrusy, earthy finish.
- Prep time
- 25 min plus chilling
- Cook time
- 15 min plus freezing
- Yield
- Makes about 1 litre
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Warm cream, milk, lemongrass, turmeric, and salt until steaming, then remove from heat and infuse for 20 minutes.
- Strain the dairy through a fine sieve, pressing lightly on the lemongrass, and return it to the saucepan.
- Whisk yolks and sugar until pale, then slowly whisk in some warm dairy to temper the eggs.
- Return everything to low heat and stir constantly until the custard coats the back of a spoon at about 82°C.
- Strain again, stir in vanilla and calamansi zest, then chill over ice before refrigerating at least 4 hours.
- Churn according to the ice-cream machine directions, or freeze in a shallow pan and beat every 30 minutes until creamy.
- Harden for 3 hours, then let the ice cream soften 5 minutes before scooping.
