Kalamansi ice cream with Ponthier puree

If dried lemongrass is used, bring it to the boil in approx. 230g milk, let it steep for 3-4 hours (refrigerator after it has cooled down)

Then strain, there should be 220g left.

Mix dry ingredients.

Heat briefly with milk to 85 °, cool a little.

Add the fruit puree, lemon and maple syrup, mix on the highest level for 2 minutes.

Add the cream, mix briefly.

Cool in a water bath.

Leave to mature in the refrigerator for 3-6 hours.

Mix, freeze in the ice cream maker.

Mix all ingredients and bring to the boil, simmer for 1 minute.

Fill into sterilized jars while still hot, close immediately.