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10 stalks fresh lemon grass (about 12 oz.), rinsed <\/span><\/p>\n 1 1\/2 C. sugar <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n 1\/4 C. lemon juice <\/span><\/p>\n 1 C. coconut milk (stir before measuring) <\/span><\/p>\n \n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n