To make 1.5 litres of this refreshing dessert you will need:
4 lemongrass stalks, washed and roughly chopped
180ml Agave nectar (available in most health food sections)
570g plain Greek style 0% fat yogurt
180ml skimmed milk
1/2 tsp lime zest
juice of 1 lime
2tbsp shredded basil
Infuse the lemongrass in the Agave nectar but bringing the two to the boil for 3-4 minutes and then allowing it to sit away from the heat for about 5 minutes. Strain the lemongrass out of the nectar and allow it to cool completely.
Combine the yogurt, zest and juice and then add in the infused nectar, before chilling in the fridge.
Transfer to your ice cream machine and follow the instructions or pour into a plastic freeze proof container and stir every 45 minutes till frozen (Should be no more than 3 hours).