Nota bene: Make sure the bowl for your ice cream maker has been frozen for at least 24 hours before use.
Place ½ cup milk in a small bowl and whisk in cornstarch until it’s clump free.
Heat remaining milk, cream, and honey in a large saucepan over medium high heat, stirring frequently.
Break lemongrass into 3-inch pieces and bruise and unravel the stalks to release their flavor. Similarly, slightly crumple the cilantro and kaffir lime leaves, just to release their oils. Throw all the herbs into the milk, cream, and honey.
Bring to a boil, then remove from heat. Let sit for 2 hours or as long as you like to infuse flavor—even overnight (in the fridge) if you wish. I let mine steep for 4 hours.
When your milk has steeped as long as you’d like it to, pour it through a strainer back into your saucepan, discarding all herbs. Return to a simmer.
Stir in the whisked cornstarch and milk mixture, and continue stirring til it thickens.
Remove ½ cup of the ice cream base and whisk in cream cheese until completely smooth and clump-free. Return to pot and stir to incorporate.
Remove from heat and pour into bowl. Chill in an ice bath or the fridge until completely cool.
Once cool, whisk in spirulina powder, making sure to eliminate all clumps as you go.
1Assemble and turn on ice cream maker. Process according to instructions.
1Freeze for at least 3 hours prior to serving.
1Eat in waffle cones with bee pollen sprinkles because SUMMER and GREEN and LIFE!