Lemongrass Ice Cream

Margaret Higginson's Lemongrass Ice Cream

Bring 2 1/2 cups milk to a boil with 3 stalks of lemongrass, cut up. Take it off the heat and leave to steep while you get on with other things (I think I left it in there for about an hour). Strain, to remove the lemongrass. Mix 6 egg yolks with half a cup of sugar. Meanwhile, warm the milk up again. Temper the egg yolks with the warm milk, then stir everything together. Let cook over low temperature (don't let it boil, and stir frequently) until it coats the back of a spoon and you can run your finger through it without it running together (does that make sense?). Off the heat, add a splash of vanilla. Let cool in the fridge for a day, then freeze!