Lemon Grass Ice Cream rolled in Puffed Quinoa and Roasted Cashew Milk

lemon-grass-ice-cream-rolled-in-puffed-quinoa-and-roasted-cashew-milk_compressed

Serving Size 20

Ingredients

Lemon Grass Ice Cream Ingredients
  • 2 cups Light cream
  • 1 1/2 cups Condensed milk, sweetened
  • 1/2 cup SupHerb Farms Fresh Frozen Lemon Grass — diced
  • 2 large Eggs
  • 20 teaspoons Quinoa — puffed
Roasted Cashew Milk Ingredients
  • 1 cup Roasted cashews — soaked overnight and rinsed
  • 4 cups Water
  • 2 tablespoons Agave nectar

Categories

Preparation

  1. Heat cream, condensed milk and lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes.
  2. Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions. Transfer ice cream to a 1 or 2 quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
  4. Roll into balls and place in the freezer for 45 minutes or until frozen.
  5. Remove ice cream balls from freezer and roll in puffed quinoa.
  6. Serve in dish with roasted cashew milk.

Add unique global flavor across five menu items with one versatile ingredient.