10 grams Delta Lemongrass
4 cups (1 quart) whole milk
1 cup sugar
8 egg yolks
Pinch of salt

• In a medium saucepan, combine milk and lemongrass. Simmer on medium-low heat
• Heat the mixture until it is warm, but not boiling (about 10 minutes). Once warm, remove the saucepan from the stove
• Let the milk and lemongrass mixture steep for at least 20-30 minutes. For a more intense flavor, prepare ahead of time and steep overnight in the refrigerator
• In a large bowl, whisk together the sugar and egg yolks. Add a pinch of salt and mix well
• After the lemongrass has infused the milk, strain the mixture to remove the lemongrass pieces
• Combine the egg yolks mixture with lemongrass milk
• Set up a double boiler: Fill a pot with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pot, ensuring the bottom of the bowl doesn't touch the water. Pour the strained lemongrass-infused milk into the bowl of the double boiler. Constantly stir until the mixture thickens and begins sticking to your wooden spoon. This should take about 10-15 minutes. Do not let the mixture boil
• Remove the bowl from the heat. Let the custard cool, transfer to a clean container, cover, and refrigerate overnight
• Once the custard is fully chilled, pour it into your ice cream maker. Churn the mixture according to the manufacturer’s instructions, typically for about 20 minutes or until it reaches your desired consistency
• Transfer the ice cream to a freezer-safe container and enjoy!