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Lemon verbena ice cream

Time 30 minutes
Yields Serves 4 to 6
Lemon verbena ice cream
1

In a saucepan over low heat, bring the milk, whipping cream and lemon verbena leaves to a full simmer. Remove the mixture from the heat, pour into a glass bowl and let cool to room temperature. Cover and refrigerate overnight.

2

The next day, strain the milk-cream mixture into a saucepan (discarding the lemon verbena leaves) and heat to a simmer.

3

In the bowl of an electric mixer, beat together the egg yolks and sugar until thick and lemon colored, about 1 minute.

4

Pour a third of the hot milk-cream mixture into the egg yolk mixture and stir to blend, then pour the entire mixture back into the saucepan.

5

Heat and stir over medium heat until the custard begins to thicken and just begins to bubble around the edge, about 3 minutes.

6

Remove the custard from the heat and pour it into a metal bowl. Set the bowl in a larger bowl filled with ice water. Let the mixture stand, stirring occasionally, until the custard is chilled. Whisk in the lemon juice.

7

Freeze in an ice cream maker according to the manufacturer’s directions. Spoon the ice cream into a chilled glass bowl or loaf dish and freeze until ready to serve.


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