Mango-Lemongrass Ice Cream and Blood Orange Sorbet

Name: Mango-Lemongrass Ice Cream and Blood Orange Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Blood Orange Sorbet; 3 larges egg yolks; 118 milliliters chopped lemongrass (from about 6 large stalks); 2 larges very ripe mangoes, peeled, pitted; 8 servings Purchased shortbread cookies; 118 milliliters sugar; 237 milliliters whipping cream; 237 milliliters whole milk

This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 21g of fat, and a total of 403 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of blood orange sorbet, whipping cream, lemongrass, and a handful of other ingredients are all it takes to make this recipe so flavorful. Summer will be even more special with this recipe.

Instructions

Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat.

Ingredients you will need

Lemon Grass

Cream

Milk

Equipment you will use

Sauce Pan

Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Sieve

Bowl

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.

Ingredients you will need

Egg Yolk

Custard

Cream

Sugar

Equipment you will use

Whisk

Bowl

Frying Pan

Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.

Ingredients you will need

Mango Puree

Custard

Mango

Equipment you will use

Whisk

Bowl

Process mango custard in ice cream maker according to manufacturer's instructions.

Ingredients you will need

Ice Cream

Custard

Mango

Equipment you will use

Ice Cream Machine

Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)

Ingredients you will need

Ice Cream

Scoop ice cream and sorbet into dessert bowls.

Ingredients you will need

Ice Cream

Sorbet

Equipment you will use

Bowl

Serve with shortbread cookies.

Ingredients you will need

Shortbread Cookies

Lemongrass is available at Asian markets and in the produce section of some supermarkets. For this recipe, use only the bottom three inches of the stalk. Peel off two outside layers and then chop the core.

Ingredients you will need

Lemon Grass

Equipment

Ingredients

Servings:

8servings

Blood Orange Sorbet 3larges

egg yolks 118milliliters

chopped lemongrass (from about 6 large stalks)2larges

very ripe mangoes, peeled, pitted 8servings

Purchased shortbread cookies 118milliliters

sugar 237milliliters

whipping cream 237milliliters

whole milk

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.