This is a Thomas Haas signature, and it’s more of a combination of ice cream and granité than just simple ice cream. I fell in love with it the first time I made it for its delicate balance of fat and acid. It pairs well with berries and would be great in a smoothie.

　　

Ingredients

makes about 5 cups

　　5 ounces (150g) fresh lemongrass, trimmed

　　1 cup (240g) fresh lime juice

　　1 1/4 cups (250g) sugar

　　2 tablespoons plus 1 teaspoon (51g) light corn syrup

　　2 cups (480g) whole milk

　　1 cup (240g) heavy cream

　　

Step 1

Crush the lemongrass with the back of a heavy chef’s knife, then chop it. Put the lemongrass in a saucepan with the lime juice and sugar. Bring to a boil over medium-high heat. Stir in the corn syrup and remove from the heat. Let cool to about 115°F.

　　

Step 2

Stir in the milk and cream. Transfer to a bowl or pitcher, cover with plastic wrap, and refrigerate overnight for the flavors to mature.

　　

Step 3

Strain the mixture, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__