Made with milk, rather than cream and eggs, this ice cream is thickened with cornstarch, which Vietnamese cooks use to yield a smooth texture. The result is a lighter-than-usual ice cream that allows the lemongrass to shine. When preparing the lemongrass, you need to remove only the dry outer leaves and trim any dry edges at the very top. You can then use as much of the stalk as you like, as it is discarded after the milk is infused. In fact, sometimes when I trim lemongrass for other recipes, I freeze the tough top sections for making this ice cream.
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