10 stalks fresh lemon grass (about 12 oz.), rinsed

1 1/2 C. sugar

1/4 tsp. salt

1/4 C. lemon juice

1 C. coconut milk (stir before measuring)

Peel toughest outer layers from lemon grass; discard. Cut into 1/2-inch lengths. In a 2- to 3-quart pan over high heat, combine lemon grass, sugar, salt, and 2 1/2 C. water. Stir until liquid comes to a boil. Reduce heat; simmer, stirring occasionally, until light golden, about 20 minutes. Pour through a fine strainer into a bowl, pressing on solids; discard solids. Nest bowl in a larger bowl of ice water and stir syrup until cool, about 5 minutes. Stir in lemon juice. Whisk in coconut milk. If mixture is lumpy, pour through a fine strainer. Pour into an ice-cream maker (at least 1 qt.) and freeze. Scoop into bowls or, for a firmer consistency, freeze airtight up to 3 days.